Andy Warhol’s iconic painting of Campbell’s Tomato Soup can is the one most of us remember, but he actually painted 32 different varieties of soup. Apparently he liked soup—no surprise there. Who doesn’t like soup? It is comfort food on a cold day or when you are feeling under the weather. It is a convenience food for a quick lunch, or when you are feeding a crowd. Since it is now finally sweater weather, get out the soup pot and make some—the varieties are endless so it can be hard to decide which one to make. With a hunk of bread and a salad, soup is a complete meal. One of my new favorite soups is Curried Lentil Lime soup. This can be a vegetarian soup if you use vegetable broth or water instead of the chicken broth and if you skip the dollop of yogurt it is also vegan. Hearty and healthy, this is simply delicious and surprisingly quick to make. The grated apple gives the soup a subtle layer of sweetness while the fire-roasted tomatoes provide more depth and a chunky texture. I use canned roasted tomatoes, but you can use whatever you have on hand. Many people have strong opinions about cilantro, so start with the smaller amount and add more if needed or just pass it around at the table.

Adapted from bon appétit

Ingredients:

• 2 tablespoons of coconut oil

• 3/4 cup yellow onion chopped

• 2 cloves garlic

• 1 knob of ginger— about 1 inch cut in 4 pieces

• ½ teaspoon of turmeric

• ½ teaspoon cumin

• ½ teaspoon coriander

• 1 tablespoon of curry powder

• 2 cups red lentils

• 1 apple

• 1 can of diced tomatoes with juice, 13.5 oz.

• 4 cups of chicken or vegetable stock or water

• 1- can of coconut milk, 13.5 oz.

• 2 teaspoons salt

• 1/8-1/4 cup chopped cilantro

• juice of one lime

• 1/4 cup plain yogurt

Making the Soup:

Place the onion, garlic and ginger in a food processor. While the processor is running add 1 tablespoon of water. The mixture should be the consistency of a paste; if necessary, add a bit more water then set aside. Heat the coconut oil over medium heat in a large soup pot. Add the onion ginger paste and stir a minute. Be careful not to burn it. Add the turmeric, cumin, coriander and curry powder and stir until fragrant for 1-2 minutes. Next add the lentils, tomatoes, coconut milk and stock, or water and salt. While the soup is warming up, grate an apple into the pot. Cook for about 30 minutes. Taste for additional salt, pepper and texture of the lentils. There should be no crunchy bits. Now add lime juice and cilantro. Serve with a dollop of plain yogurt or crème fraiche.