Vegan Lentil Soup

INGREDIENTS

• 2 tbsp. olive oil
• 1 brown onion, fine dice
• 1 tsp. grated ginger
• 2 cloves garlic, crushed
• 2 tsp. chopped coriander root
• 1 tsp. curry powder
• 1 tsp. salt
• 1 stick of celery, fine dice
• 2 medium carrots, cut into 1cm pieces
• 1 large sweet potato, large dice
• 200g red lentils (1 cup), rinsed and drained
• 1L vegetable stock
• 200g tin crushed tomatoes
• 200ml coconut milk + 50ml extra for drizzle
• ½ bunch coriander leaves
• 1 green chilli, sliced

DIRECTIONS

1. Place the removable cooking bowl into the multi cooker. Press the START/CANCEL button to turn on the multi cooker. Press the MENU button until SAUTE is illuminated. Adjust the cooking time to 10 minutes. Press START/CANCEL to pre-heat. The multi cooker will beep when the pre-heat is complete.
2. Add the oil to the cooking bowl. Add the onion, ginger, garlic and coriander root to the cooking bowl. Sauté for 1-2 minutes, stirring continuously. Add the curry powder and salt and stir to combine. Add the celery, carrots, sweet potato, lentils, stock, crushed tomatoes and coconut milk. Close the lid.
3. Press MENU until the SLOW COOK HIGH is illuminated. Adjust the time to 3 hours. Press START/CANCEL to begin. The multi cooker will beep when the function is complete and switch to KEEP WARM. Press START/CANCEL to turn off the multi cooker.
4. Using heatproof mitts, remove the cooking bowl from the multi cooker. Blend half of the soup in a separate bowl using a stick mixer then mix together the blended and unblended soup. Ladle into serving bowls and serve with a drizzle of extra coconut milk, coriander leaves and sliced green chilli.