Bibby’s Kitchen: The Essence of Good Food by Dianne Bibby, R420, Human & Rousseau, is filled with delicious yet refined sugar-free dishes to promote a healthy lifestyle at home.
30ml coconut oil
1 large red onion, diced
1 garlic clove, minced
15ml freshly grated ginger
5ml each ground cumin and garam masala
2,5 ml ground coriander
1,25ml dried red chilli flakes
6–8 carrots, peeled and diced
1 large orange sweet potato, peeled and diced
125ml red lentils, rinsed and drained
1,25 litres vegetable stock
125ml coconut milk
squeeze of fresh lemon juice
salt and freshly ground black pepper, to taste
FOR THE CASHEW CREAM
50g raw cashew nuts, soaked in boiling water for 1 hour
60ml coconut milk
5ml lemon juice
15ml extra virgin olive oil
salt, to taste
FOR THE MINT SALSA (OPTIONAL)
60ml toasted sunflower seeds
handful chopped fresh mint
30ml olive oil
15ml lemon juice
salt and black pepper, to taste
1. Heat the coconut oil in a deep saucepan and sauté the onion until soft. Add the garlic and ginger and cook for 2 minutes. Stir in all the aromatics and dry-toast for another minute.
2. Add the carrots, sweet potato, lentils and hot stock. Cover with a lid and simmer for about 40 minutes.
3. Purée the soup with an immersion blender then add the coconut milk and lemon juice. Heat through and season with salt and pepper.
4. To make the cashew cream, place all the ingredients in a food processor and blitz until smooth.
5. To make the mint salsa, if using, combine the sunflower seeds, mint, olive oil and lemon juice. Season lightly with salt and black pepper.
6. Serve the soup with swirls of cashew cream, and a dollop of mint nut salsa, if desired.