So good. So simple. Soup.

So good. So simple. Soup. You may observe a bit of a theme here...I might tell you something good about food...often!
I know warm soup on a sunny day is not perhaps the typical summer fare, but It was cool when I woke up,  I had some onions from our garden and some sweet potatoes and carrots from the market on the counter.  Soup seemed like the perfect thing to make.
This is a really simple and forgiving soup that requires a bit of chopping and minimal stirring before you are enjoying a delicious bowl of goodness in your backyard on a beautiful summer day or it packs beautifully in a thermos for a winter picnic or portable lunch anytime.
The orange carrots and sweet potatoes, deep, yellow curry and crimson chili garlic hot sauce produce the most beautifully coloured and heavenly tasting food. This right here is love in a bowl. One of my favourite gifts for anyone in need of some comfort measures.

Adapted from this recipe Curried sweet potato, carrot and red lentil soup with ginger

Chop and saute an onion in your oil of choice. I used coconut oil. Add 3 or 4 cloves of roughly chopped garlic and a large knob of ginger grated. Again if you love garlic add more...not big on ginger, don't grate so much. Adjust to your tastes.  Add a mediumish sweet potato and a couple of carrots peeled and chopped. Toss in a generous dollop of chili garlic hot sauce if you like a bit of mild heat and a rounded teaspoon of curry. Stir everything round and pour in 4 cups of chicken or vegetable stock along with about a 1/2 cup of dry, red lentils. Simmer with your lid partially on for about 1/2 an hour or until the lentils and vegetables are very soft. Blend with an immersion blender and add a splash of cream. Salt and pepper to taste. Today I swirled in a tablespoon of maple syrup. Lovely, but you wouldn't miss it.

If you want a vegetarian version, use vegetable stock and leave out the cream or add a splash of coconut milk, but it is very delicious even without the addition of any cream or milk.

If you want to get fancy, float a few homemade croutons in your bowl or top with a slice of toasted baguette drizzled with a little olive oil and blue cheese that has been lightly broiled.

This soup doubles, triples easily and freezes beautifully, packs well to go and can be sipped from a mug or straw or ladled into the biggest bowl you can find. You are going to love this. Any leftovers should you even have any! can be eaten as is or extended by pouring over a bowl of basmati with a handful of leftover spinach or chard (if you have it or still wonderful without!) for a quick lunch.