This is one of my favourites, I modified it slightly from a Patrick Holford recipe, adding in red lentils to provide some protein and make it a more filling meal. I also upped the quantity of turmeric. Coconut milk and oil contain lauric and capryllic acids which have antiviral and antifungal properties. It is rich in vitamin E and beta carotene as well as anti-inflammatory garlic, onions, ginger and turmeric.
1 tbsp coconut oil or olive oil
½ red onion roughly chopped
1 garlic clove crushed
1 large carrot or 2 small-medium ones, peeled and chopped
1 large sweet potato or 2 small to medium ones chopped to the same size as carrot to ensure even cooking
Large handful of dried red lentils
1 heaped tsp grated fresh root ginger
1-2 tsp turmeric
Vegetable or chicken stock (preferably homemade such as a chicken bone broth)
½ red pepper diced (optional)
75 ml (2.5 fl oz) canned coconut milk
Heat the oil in a large pan and gently sauté the onion and garlic for a few minutes until they start to soften but do not turn brown.
Add the carrot, sweet potato, red pepper, ginger and turmeric.
Just cover with stock and bring to boil. Cover and simmer for about 15 minutes or until the vegetables are soft.
Add the coconut milk and blend until smooth and thick.