This is such refreshing and delicious soup that's perfect for any time of year. The combination of ginger, turmeric, ginger and lemon pack a powerful taste sensation.

If you're feeling unwell, or just need a pick me up the spices will give your immune system and energy a boost. While the low glycemic pumpkin, extra lentils for quality protein and plenty of greens will help to recharge your cells. 

Serves 6

Prep Time 10 minutes | Cooking time 30 minutes

Ingredients

• 1 tablespoon coconut oil *
• 1 tablespoon ghee *
• 1 onion finely diced
• 4 tablespoons ginger grated
• 2 tablespoons fresh turmeric grated
• 4 cloves garlic minced
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon fresh ground black pepper
• 2 cups red lentils, picked and rinsed
• 6 cups chicken or vegetable broth (link to recipes)
• 2 large carrots diced
• 2 sticks celery diced
• 500 grams pumpkin chopped
• 6 cups shredded kale or silverbeet (I used a combination of both.)
• 3 lemons chopped in half
• Bunch chopped fresh coriander*
• Herbamare or sea salt, to taste

Directions

1. Heat the oil and ghee in a large pot, over medium heat. Add the onions and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the ginger, fresh turmeric, garlic and dried turmeric, fresh coriander root and black pepper and cook for 30 seconds.
2. Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Reduce the heat to a simmer and cook, partially covered.
3. After 10 minutes add the chopped pumpkin, celery and carrots.
4. When the lentils are tender, (approx 20 minutes) uncover the pot and stir in the kale (and / or silverbeet) and chopped coriander stems and cook, uncovered, another few minutes until cooked.
5. Take the soup off of the heat, and serve each bowl with fresh coriander and 1/2 lemon for each person to squeeze into their bowl. (I like quite a bit of lemon as it gives the soup a delicious fresh tang.)

Notes*

1. You can use 2 tablespoons of coconut oil only or ghee only, I find this combination works well. You may want to add another tablespoon of ghee when serving for extra good fats and creaminess.
2. Red lentils don't need soaking, simply rinse well and check for 'stones'
3. Use the whole coriander plant. Trim the leaves and chop the stems and put aside separately. Clean the roots and chop finely and set aside.  Add the root when you add the ginger, add the stems when you add the greens and add leaves when serving.)