Spiced Lemongrass Coconut Milk Soup w/ Yellow Lentils & Roasted Purple Potatoes

I feel as if I have re-surfaced. There is a clarity present in my mind that I haven't felt for many months. I feel like myself again, a feeling I hadn't realized I was missing until it came back to me. Friday was my last day at work, at a job I worked for 7 months, 40 hours a week. This may seem like a short amount of time, but for me it was the longest consecutive job I've had in my life. The transition from working summers and student jobs to a more real "adult" working schedule hit me hard and I can't describe how freeing it feels now that it's over. 

Working full time can be so draining. I don't mean to complain here, but more to offer up this space as an invitation to add your thoughts on this. I don't know if I believe in the idea of a work life balance -- I understand the principle, but to me everything I decide to do with my time is also a part of my life. I know this is an idealized outlook, but I want my job to reflect my life style and values as much as my free time does. While this is undeniably a privileged position to hold, after my experience working somewhere that didn't fulfil me creatively I know that I have to do whatever it takes to make my job exciting and fill me with passion. 

Since I finished work on Friday, I've been trying to treat my days at home as work days: planning, scheduling, recipe testing, and photographing my meals. It's been pretty amazing. I know it isn't a possibility right now, but working for myself and doing freelance jobs seems like the ultimate dream. Today I walked 45 minutes (each way) to this zero waste grocery store I've been meaning to check out. I walked along a meandering bike path beside the railway tracks filled with green trees and the occasional chirp of a bird. It was lovely. 

I always feel like I write too much here, so I am going to leave it there for now. All this to say that I am loving life and just so excited for everything coming up in the future. Sending hugs and lots of soup (and crispy basil potatoes). xo

spiced lemongrass coconut milk soup w/ yellow lentils & roasted purple potatoes 

Serves 2 - 4




  • 12 mini purple potatoes, sliced in halves
  • 1/4 cup chopped basil
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper

Spiced Lemongrass Coconut Milk Soup

  • 1 can (400 ml) light coconut milk
  • 2 cups water
  • 1/2 tsp turmeric 
  • 1/2 tsp smoked paprika 
  • 6 sticks lemongrass
  • 1/4 tsp chili flakes 
  • 2 tsp miso + 1 tbsp water (create a paste)
  • 1 tsp apple cider vinegar 
  • juice of half a lime (plus more for serving)
  • 1/4 tsp salt (or more to taste)
  • 1 cup dried yellow lentils, rinsed 



Preheat the oven to 400 and line a baking tray with parchment paper. 

Add the lentils to a medium sized pot and cover with plenty of fresh water (at least 2 inches above the lentils). Bring to a boil and then reduce to a rapid simmer and cook for 25 - 30 minutes, until soft. Drain any remaining liquid. 

Toss the potatoes with basil, olive oil, salt and pepper and lay out on the prepared baking tray. Bake in the oven for 20 minutes, until golden brown and crispy. 

To make the soup add the coconut milk and water to a large soup pot. Bring to a simmer over medium heat and then add the turmeric, smoked paprika, lemongrass, chili flakes, miso, apple cider vinegar, lime juice, and salt. Whisk together and continue to cook, stirring occasionally, over medium-low heat until the potatoes and lentils are done (make sure to cook the milk with the spices for at least 10 minutes). Remove the lemongrass sticks before serving. 

To serve ladle equal parts soup and lentils into a bowl. Top with potatoes and garnish with basil leaves and lime.