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4 September 2010 | Category: Dairy free, Dish Magazine, Fruit, Gluten free, Need to use - Fruit, Need to use - Veggies, Quick & easy, Soup, Spices, Vegetables, Vegetarian |  Print This Post |  Email This Post

6 comments to Red lentil, kumara and coconut soup

• joudie's Mood Food

  September 13, 2010 at 2:44 am

  This looks so good and something that i would definately eat over an dover again. I love the flavours and colours. Looks GORGEOUS!YummY

• Emma @CakeMistress

  September 13, 2010 at 7:14 pm

  Fantastic! Always on the lookout for a great new vegetarian recipe for dinner. Can imagine the spices wafting through the kitchen while this simmers away. Thanks!

• Tracy

  July 6, 2011 at 10:44 am

  Simply devine, loved the added flavour that apple and fresh ginger makes to this
  soup!!

• Mary Gibb

  May 10, 2012 at 10:32 am

  My partner is alergic to tomatoes, can I substitute them for something else, or would it work if the just deleted them?

• Food4Thought

  May 13, 2012 at 5:46 pm

  Hi Mary
  The tomatoes give a wonderful richness and base to this soup. If I was going to substitute them I would blitz up about 400g of red peppers (capsicum) to a puree and use that as the tomatoes. You would probably want to add a dessert spoon of raw sugar also as the acidity in the red peppers is higher. Hope that helps, Fiona 🙂

• Mary Gibb

  May 14, 2012 at 12:51 pm

  Thankyou Fiona, In the past when I’ve been looking for substitutes I have used capsicums, also plum sauce comes in handy instead of tomato sauce on occasion also.

  Regards, Mary