Cape Malay Spiced Red Lentil, Carrot & Coconut Soup With Roasted Oyster Mushrooms

South Africa has a huge variety of curry blends, and I purchased some on my return home. I love the Cape Malay curry the most for vegetable dishes like this soup. It’s sweet, hot, a little pungent, but oh, so good! Cape Malay curry and spices can generally be found in spice stores, online, and in ethnic stores locally. You can make your own spice stash by buying fresh whole spices, heating them briefly in the oven to lightly toast, and then grinding them in a coffee grinder. Or, you can always use a good brand of curry. This soup is a playful take on a dish we had while visiting South Africa. I pureed this soup rather than leave it chunky as we had it, but serve it as you prefer. It is spicy (if you’re sensitive to heat), but it warms the soul beautifully. There is such depth and richness in this dish that you won’t be able to put your spoon down! I served this with a South African Viognier.