This is chowder is flavourful thick and rich. It eats like a meal, fills your belly and warms you from the inside out. Another benefit is that this soup freezes very well, so make a large batch and break it up into portions.
Place the cabbage on a baking tray, drizzle with a little oil and then bake in a preheated 375 ° F oven. Roast for 25 minutes, stirring once or twice until the cabbage is lightly browned.
While the cabbage is cooking, preheat your large soup pot on medium heat. Add the coconut oil and then the onions and celery and sauté, stirring regularly until lightly browned.
Add the ginger and sauté for 2 minutes longer, stirring frequently.
Add the turmeric, salt, pepper and cayenne and sauté for 30 seconds, stirring constantly. Make sure to have the can of tomatoes open and ready to go in right away.
As soon as the 30 seconds is up, add the tomato and simmer for 25 minutes until the tomatoes are breaking down and everything is nice and soft.
To finish the soup off, add the coconut milk, roasted cabbage and lentils and stir to bring it all together. Check seasonings and serve right away or save your delicious creation for another day.
Adjust the consistency of the soup by adding the rest of the can of coconut milk or a little water (if you want to keep it light) until desired consistency is reached.