Delicious Lemongrass & Ginger Soup: Cooking with Essential Oils

Last week we had an amazing class here in San Diego where Sadie King a nutritionist taught us some tricks about using food to help cleanse our bodies.  She made this amazing soup for us and it was too good not to share.  I hope you enjoy it as much as I did :)

Coconut Lentil Soup with Lemongrass and Ginger


  • 2 cups red lentils (or yellow split peas), sorted and rinsed well
  • 1 onion, diced
  • 6-8 cups vegetable broth (can also use chicken broth or water), add less for a thicker soup
  • 2 cups diced pumpkin or butternut squash
  • 1 can full fat coconut milk
  • 1-3 drops Lemongrass Essential Oil
  • 1-3 drops ginger essential oil
  • 1 Tablespoon fresh garlic
  • 1 Tablespoon curry powder (or to taste, some powders and pastes are spicier than others)
  • 2 kaffir lime leaves, fresh or frozen (or strips of lime zest)
  • salt, to taste
  • a little sugar
  • fresh cilantro, garnish
  • sliced green onions, garnish
  • sliced green or red Thai chiles, garnish
  • hot cooked rice, for serving (optional)


Place lentils, onion and vegetable broth in a 3-4 quart pot. Bring to a simmer, cover and cook until lentils start to soften, about 15-20 minutes. Add the diced squash, coconut milk, lemongrass and ginger essential oil, garlic, and kaffir lime leaves. Season well with salt, to taste. Bring back to a low simmer and cook until the lentils have completely broken down and squash is tender. Taste and adjust any seasonings as desired. Add a pinch of sugar.

To serve, ladle soup over hot, cooked rice and garnish as desired.

Want to learn more from Sadie and all of her amazing knowledge check out her website here :)