1 lb 2 oz red kuri squash, seeded and diced
4 carrots, peeled and diced (5 oz)
1 leek, white part only, chopped – other vegetables work too (parsley root, turnip…)
1 celery branch, chopped
1 zucchini (7 oz), cut in pieces
3 cups water
1/2 cup (3.5 oz) red lentils
1 shallot, chopped
1 tsp ground curry
1/2 tsp ground cumin
200ml coconut milk
Chopped parsley or coriander
2 tbsp olive oil
Salt and pepper
In a large pot, heat 2 tbsp olive oil. Add the shallot, leek and celery. Sweat for 2 minutes, until soft, making sure that the vegetables never brown. Then add the ground cumin and curry, and cook for 1 minute until fragrant.
Add the rest of the vegetables and continue to cook for 5 minutes.
Add the lentils, water, salt and pepper and simmer, covered, for 20 minutes, until all the vegetables are soft.
Mix the soup. Check the seasoning, and add the coconut milk. Keep warm.
Ladle the soup in a bowl and add the parsley/coriander
Hannah's Nook 
Weren’t you the one who said no posting food on a fast day? 😉
Anyway, this looks delightful. I still have a can of coconut milk I bought a year ago. I don’t have red kuri squash, and I’ve never seen it sold here, so maybe I’ll try butternut or buttercup. I doubt my kids will eat it, but my husband would, and it would make a great lunch during the week for me. Thanks for the recipe.
Sorry, I totally forgot. In fact I find that Sunday is a good day for posting a recipe.
I find that coconut milk from a carton tastes better than from a can. ‘Kara’ has one that is OU certified. I am sure butternut or buttercup is fine. The good thing about red kuri squash is that you needn’t peel it.
That looks very yummy! Maybe I’ll make this to break the fast. I love coconut milk, too.
I think it is a perfect soup to break a fast. If you do make it Rivki, let me know what you think.
I didn’t get to make it in time to break the fast, but we had it for dinner tonight. Instead of the kuri squash I used a yellow squash, and I included pearled (or Israeli) couscous with it, putting a scoop of couscous in the bowl first and then pouring the soup over top. My two-year-old ate it up nicely, and I suspect my oldest would have, too, had I not used black pepper to spice it. He’s leery of any spices he can see, so next time I will have to use white pepper! I also found it very delicious. Thank you!
You are welcome Rivki and thanks to you for the feedback!
Lol, at Leora. 🙂
This sounds lovely, and I like the photo, also.
Thank you Lorri. The combination of carrots and red kuri squash give the soup a lovely colour.
this looks delicious… one to save and savor in the chilly days to come! Thank you.
You are welcome Laura! Thanks for visiting and commenting.