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Yellow lentil and coconut foam soup
2026 June 12
Method
Gently heat the coconut oil in a saucepan and grate the ginger. Add the spices and lentils to the coconut oil and cook for a few minutes until translucent. Pour in the vegetable stock and coconut milk and simmer gently for twenty minutes. Remove the cinnamon stick and bay leaf, then purée the soup until smooth. Season to taste with salt, lemon juice and zest.
Serving
Top with a small dollop of whipped cream (alternatively: coconut-almond milk) and garnish with fresh herbs.
