Slow Cooker Lentil Tomato Soup with Turmeric

I have had a bum shoulder for the longest time. I’m seeing a chiropractor and she does acupuncture and some massage techniques which have been quite successful but I thought I’d help it along by adding some turmeric to my routine because it is widely known as an anti-inflammatory. We had a couple of days with back to back dishes with turmeric and it seems to have helped. Although it isn’t nearly as cold out as it was in December and early January, it is still winter in these parts and soup is definitely at the top of my list of cravings.

A KitchenInspirations Original Recipe

Makes 750 mL of soup

To print recipe, please click here.

Ingredients:

• 100 g onions, roughly chopped
• 20 g roasted garlic (about 3 large cloves)
• 60 g red lentils
• 350 mL vegetable stock
• 200 g tomatoes
• 10 g turmeric
• 5 g sea salt
• 3 kaffir lime leaves
• 250 mL Coconut Milk

Directions:

1. Combine everything but the coconut milk in the bowl of a small slow cooker and cook (mine only has one temperature) for 4 hours.
2. Purée to a smooth creamy velvety soup, adding the coconut milk slowly. Press through a fine sieve. Reheat if necessary. Serve hot with a drizzle of olive oil, chili oil or toasted coconut.

It is a smooth and velvety soup.

Notes:

• Because I blitzed the kaffir lime leaves into the soup, it is imperative to press the soup through a fine sieve to catch the hard bits. It will also result in a velvety smooth, creamy soup.
• The coconut milk adds a bit of sweetness to the soup, but doesn’t make it sweet.
• The lentils add creamy texture and protein.