Curried Breakfast Soup
1 onion diced
2 carrots diced
1 tablespoon minced garlic
1 tablespoon minced ginger
1 small (1-2 cups) butternut squash diced
1 cup orange lentils
3 cups water
1 teaspoon curry powder
1/2 teaspoon cumin
1/4 teaspoon coriander
1 teaspoon salt
cilantro leaves for garnish
Add veggies to a large saucepan as you chop. Sautee in a small amount of oil or keep adding water in small amounts to keep them from sticking.
Once the veggies are all chopped and added, add water, lentils and all seasoning except for salt and cinnamon. Adjust to suit your desired level of spiciness. The amounts given make a mildly spiced dish.
Bring to boil, cover, lower heat and simmer until lentils are tender and vegetables are soft (approximately 20 minutes depending on vegetables).
Carefully transfer soup to a blender or food processor. You may have to do this in batches (you can also skip this step but I think it really makes for a better soup). Puree soup until blended to your satisfaction. I like to leave a few little chunks. Thin with water or soy milk if needed.
Return to pot. Add salt, adjust seasoning to taste. Serve hot, garnish with cinnamon and cilantro leaves.