Step 1

Pre-heat a large 6-quart Dutch oven over medium heat.

Step 2

Add the oil and sauté the onion, carrots and celery until they start to become tender – about 5 minutes. Add the garlic, ginger, spices and salt and stir well. Sauté for a minute or two. Stir in the tomato, apples and lentils and add the stock or water. Bring the mixture to a simmer for 30 minutes.

Step 3

Purée roughly half the mixture and return it to the pot. Stir in the coconut milk and season to taste with salt, pepper and a squeeze of lime. Thin the soup to your desired consistency with water.

Step 4

Serve with fresh cilantro and roasted nuts on top.