The ancient Ayurvedic texts call coconut by the Sanskrit term “Kalpa vriksha” which means “the tree that supplies all that is needed to live”. With its light, sweet and cooling properties, coconut has been cherished as a “cure all” by many cultures as a fundamental part of their diets for thousands of years.

While coconut is said to be cooling, the sweet potato, curry paste and fresh ground pepper warms it up. In addition, this soup has a lot of cauliflower which is a Spring superfood. Meaning if you like it, eat more if it!

– 1 Tsp of good oil (Ghee, coconut or olive, organic)
– 2-4 cloves minced garlic
– 1 small minced onion
– 1 cup of diced tomatoes
– 2 cups of cauliflower
– Thai curry paste : 3 Tbsp for low spicy, 6 for medium spicy, 9+ for spicier!
– 2 medium sweet potatoes cut into cubes
– 1 cup of dried red (or brown lentils)
– 6 cups of vegetable or chicken stock
– 1 can of light & low sodium organic coconut milk
– Himalayan salt to taste
– Fresh ground pepper to taste
– Cilantro or parsley to taste

1. In a medium size pot, heat oil and add onions and garlic for 3 to 5 minutes. Add curry paste and cook or 1 minute.
2. Add cauliflower, potatoes, tomatoes and lentils and stock and bring to a boil. Reduce heat and simmer for about 20 minutes or until vegetables and lentils are soft.
3. Shake and add coconut milk and heat for about 5 minutes.
4. Add the salt, fresh ground pepper and sprinkle with cilantro or parsley.