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Golden Autumn Soup

1 onion, chopped
3 cloves garlic, minced
1 tablespoon minced fresh gingerroot
4 cups bouillon
2 cups apple cider
1 tablespoon curry powder
1 teaspoon ground cumin
pinch of cayenne, to taste
1 cup orange lentils
4 carrots, sliced
2 medium sweet potatoes, diced
1 cup coconut or soy milk (optional)
juice of one lemon

Optional garnishes:
yogurt
chopped cilantro
chopped green onions

Bring the onion, garlic, gingerroot and 1/2 cup of the bouillon to a boil in a large pot. Reduce the heat and cook 5 minutes. Add the remaining ingredients except the lemon juice and return to boiling. Reduce the heat and simmer, uncovered, 20-30 minutes, or until the vegetables are soft and the lentils are tender.

Use a hand blender or potato masher to thicken the soup a little, but do not puree it smooth (it should still have some chunks of vegetables and lentils.) Add the coconut or soy milk (if using) and lemon juice to taste, and serve with the garnishes of your choice.

6-8 servings.

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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