add pinion, garlic, ginger and leeks to a saute pan on medium heat with coconut oil. sauté until onions are translucent (a few minutes)
peel and chop carrot, sweet potato into 1 inch chunks. add to pan and saute for another few minutes.
Add spices, cover vegetables with water, lower heat- cover and let simmer until the veggies are soft.
Add to blender and mix until smooth. Add coconut or almond milk, stir.
Serve soup warm, it should be thick so it can hold the lentils as topping if you choose to use it.
If you want to give this soup a little something extra try adding a lentil, walnut topping .
Lentil topping (optional)
1/2 cup french/“du puy”/green lentils, cooked
1 tsp dijan mustard
1 tsp acv
1 tsp lemon juice
1 tbsp olive oil or 1/2 and1/2 olive/walnut oil
1 tsp maple syrup
a pinch of each of the following spices, coriander, cinnamon, cayenne, cumin, turmeric,black pepper sea salt, nutmeg, cloves, cardamom. all or as many of these as you like.
whisk all dressing ingredients together, pour over lentils and mix well.