i always make my soup in the biggest chunks of vegies possible, as i can't be bothered chopping vegies finely when i'm going to puree anyway! today is a holiday, and while it's not cold it is grey and overcast. i made a loaf of gluten free bread and this soup which everyone had a second bowl of...
you'll need a very large saucepan or stock pot for this
1 tab olive oil
1 large onion, roughly diced
1 tab cumin seeds or ground cumin ( i ran out of seeds!!)
1 tab ground coriander
1/2 large butternut pumpkin, peeled, cut into large (2"/5cm) chunks
2 large sweet potatoes, peeled, cut the same
1 large carrot, ends cut off and cut into smaller chunks (i find carrot cooks slowly when unpeeled)
1 medium potato, washed and cut into quarters
3cm ginger, peeled and quartered
4-5 large cloves of garlic, squashed and peeled
red lentils, maybe about 1.5 cups?
chicken stock to taste
water to cover
heat oil over medium heat and fry onions a few minutes. add spices and cook a few minutes more.
add everything else and cook until vegies are soft enough to break apart (maybe 25 mins).
puree in the pot and serve when smooth. everyone else had theirs with sour cream but i liked mine as it was.