Coconut & saffron soup

Yesterday I improvised a soup based on potatoes, lentils, coconut milk and saffron. I had never tasted saffron in soup before so I was psyched to test it, and the result turned out great! As a side dish I baked some wholemeal baguettes containing various ingredients we had at home. I´ll upload the recipe for them in a couple of days.

Ingredients:
(3-4 port.)
Olive oil for frying
1 big union
2 medium sized potatoes
½ dl red lentils
400 ml coconut milk
1 vegetable bouillon cube
0,5 g Ground saffron
½-1 tsp herbal salt
1 tsp paprika powder
½-1 tsp french herbs
1 dash (1 ml) of cayenne pepper
1 dl milk (or more)
Water

Directions:

• Peel and chop the potatoes, the onion and the garlic.
• Fry in oil until the onion softens.
• Add the coconut milk, the lentils and the bouillon cube.
• Add the spices and the milk.
• Boil for 15 minutes.
• Mix the soup smooth with a hand blender.
• Dilute to desired consistency with either milk or water.
• Taste the soup and season more if needed.
• Ready to serve! I suggest serving it with a dab of Creme Fraiche (or sour cream) and some bread with garlic butter. Like I said I'll post the recipe for my bread in a few days. It tastes like a soft version of the swedish crisp bread.