What better way to start the autumn than with a warming, hearty soup?
This soup is not only delicious but it is also nutritious. It is rich in fibre and provides vital antioxidants such as bioflavonoids, carotenoids and polyphenols that all contribute to supporting the body and the immune system. Why not make up a couple of batches and freeze for later?
On a low heat, soften the onion in the coconut oil with the cumin. Grate the zest of the oranges with a fine grater, reserving a teaspoon of long thin curls. Add the sliced carrots and the finely grated orange zest to the onions and soften for a further 5 minutes. Add the lentils and the bouillon. Cook on a low heat for 30-40 minutes until the lentils and carrots are soft
Meanwhile, toast the pumpkin seeds and roughly chop the coriander. Remove the soup from the heat. Squeeze the two oranges and add the juice to the soup. Blend the soup to the consistency of your choice.
Serve the soup in wide bowls to allow for the swirl of yoghurt, and the scattering of coriander, pumpkin seeds, and curls of orange zest.