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Winter Spiced Red Lentil, Root Vegetable and Coconut Soup

A delicious and hearty soup using a special winter spice mix
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 6 people


  • 2 cups dried red lentils rinsed
  • 1/2 butternut squash chopped into even cubes
  • 3 carrots chopped
  • 3 parsnips chopped
  • 1 medium yellow onion chopped coarsely
  • 3 cloves garlic minced finely
  • 3 bay leaves
  • 2 tbsp. winter spice mix
  • 2 tbsp. extra virgin olive oil
  • 900 mL vegetable broth
  • 400 mL coconut milk
  • kosher or sea salt to taste
  • black pepper to taste


  • Heat olive oil in a large pot over medium-high heat. Add chopped onion and saute for a couple of minutes. Add garlic and continue to saute until onions are translucent.
  • Add chopped carrots, parsnips, butternut squash and bay leaves to the pot, stirring continuously. Add winter spice mix, salt and black pepper to taste. Cook for 5 minutes until the vegetables start to soften.
  • After you've rinsed your lentils, add to the pot. Add vegetable broth, coconut milk and bring to a boil. Cover, reduce to low heat, and simmer for 15 minutes.
  • Once simmered, remove bay leaves, turn heat off and set aside. Add mixture to your Vitamix and puree. I used setting 4 and pureed for 2 minutes to achieve my desired consistency.
  • Serve either hot or cooled to room temperature. Enjoy!