Soup makes cold weather seem less chilly. Our friends at Israel21c show us how to make some of Israel’s favorite soups to warm up this winter!
See what chefs from Jerusalem, Haifa, and Tel Aviv are cooking in their restaurants. You can read the full list of soups here.
Below is a recipe from Jerusalem’s Hamarakia (The Soupery), a certified Vegan Friendly café. Enjoy!
Coconut-orange lentil soup
2 tablespoons olive oil
2 medium onions, chopped
2 medium carrots, diced
1 medium potato, diced
Half a bunch fresh coriander, chopped
2 cups coconut milk
1½ cups orange lentils, soaked 20 minutes
1 tablespoon curry powder
Flaked cilantro, salt, pepper to taste
About 2 cups water or vegetable stock
In a soup pot, fry the chopped onion in the olive oil. When the onions turn golden, add the diced carrots and potatoes and stir. Add curry, cilantro, salt and pepper to taste. Continue stirring.
Add the soaked lentils and coconut milk. Add half the chopped coriander plus enough water or vegetable stock to cover. Cook for half an hour. Puree half the soup with an immersion blender and add back into pot. Garnish with the rest of the chopped coriander.