Colorful Curry Soup

2 onions, chopped

2 tbsp oil

saute

2 carrots chopped 

2-3 cloves garlic

3 bell peppers (yellow, red, green) diced

a few potatoes chopped

add and stir fry a minute or two

1 tsp ground coriander

1 tsp ground cumin

2 Tbs. curry powder

1 Tbs. Turmeric

add to taste

8 cups of water

2 chicken/vegetable bullion cubes

add and simmer until everything is done.

* At this point, I added some canned chick peas (rinsed)

in a seperate pot;

simmer

a cup of red lentils

2 1/2 cups of water

(optional, blend lentils) 

add to soup.

you can add some cornstarch to thicken the soup, if you'd like. 

just before serving add to the pot:

1 can coconut milk

1 cup sour cream or cream fraiche 

Set out (next to where you'll be serving the soup)

a small bowl of broken/chopped cashews

chopped dried apricots

fresh cilantro 

ginger syrup

This recipe is from Riana, one of the lovely ladies who cooked delicious meals at L'abri

This is my new favorite soup and several others said the same! It's a MUST TRY for all! 

Orange Lentil Soup

500 g Red lentils

A swig of olive oil

3 cloves garlic

a few chopped fresh tomatoes 

  (a can can be used in lieu) 

1.5 L Vegetable Stock

   (I used a spoonful of chicken stock powder)

peel of an orange

2 bay leaves

1 tsp dried oregano

To speed up cooking time soak lentils in water for a few hours ahead of time!

Fry garlic in olive oil. Add other ingredients. Simmer for about an hour. I sliced up the rest of the orange sans skin and squeezed most of it into the pot and just decorated the soup with some chunks of orange floating on top. 

Optional: Process or Blend the soup if you'd like. 

This recipe is from Kara and Christa at L'abri!