Red Pepper, Red Lentil & Coconut Soup

This is a delish soup that is quick and easy to prepare. I got the recipe from my latest cookbook purchase. Catherine Fulvios - Catherines Family Kitchen. I have tried it with orange peppers and the sweet red peppers and it tastes just as good using those. To get the lovely colour the red peppers are best. Enjoy x

you will need
Sunflower oil
1 onion, finely chopped
2 celery stalks, finely sliced
1½ red chillies, deseeded and finely chopped
2cm fresh ginger, grated
½ tsp ground cumin
2 red peppers, deseeded and diced
100g red lentils
1 x 400ml tin coconut milk
400ml vegetable stock, plus extra to thin the soup if required
Salt and freshly ground black pepper
Toasted desiccated coconut, to serve
Method
Heat a large saucepan over a high heat. Add the oil, onion and celery, reduce the heat to low and sauté for seven to eight minutes, until soft.
Add the chillies, ginger and cumin and cook for one minute more.
Add the peppers, lentils, coconut milk and stock and stir to mix. Continue to cook for about 10 minutes, until the peppers are soft.
Remove from the heat and allow to cool slightly. Using a hand blender, purée the soup until smooth. Season to taste and reheat.
Sprinkle the toasted coconut over the soup to serve.
Tip: If you aren't a big fan of coconut milk, use half milk and half cream instead.