Lentil Soup with Coconut Yogurt

Plant-based

Ingredients

1 tablespoonextra-virgin olive oil
1 mediumcarrot, sliced into thin rounds
2 cups (215 g)cauliflower florets
½ smallyellow onion, finely diced
2 clovesgarlic, thinly sliced
1 tablespoonminced fresh ginger
¾ cup (150 g)red lentils
3 tablespoonstomato paste
2 teaspoonsground cumin
1 teaspoonchili powder
Juice of 1 orange
¼ teaspoonHimalayan salt, or more to taste
Freshly ground black pepper
2 tablespoonsOrgasmic Coconut Yogurt (page 62) or store-bought, plus more for serving
2 sprigsfresh mint, leaves picked and torn

In a medium pot, heat the oil over medium heat. Add the carrot and sauté for 3 minutes, just to sweat. Add the cauliflower, onion, garlic, and ginger and continue to sauté, stirring occasionally, until the cauliflower begins to soften, about 5 minutes. If the bottom of the pan starts to look dry, add 1 tablespoon of water.
Add the lentils, tomato paste, spices, and orange juice and cook for 2 minutes to lightly brown the tomato paste and toast the spices. Stir in 4 cups (960 ml) of water along with the salt and a few cracks of black pepper. Bring the soup to a boil, reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender. Remove from the heat, taste and add salt, if necessary, and fold in the coconut yogurt.
Ladle the soup into bowls and garnish with a dollop of yogurt and the mint leaves.