Spiced Carrot and Lentil Coconut Soup

Ingredients

• •1 tablespoon olive oil
• •1 large onion, chopped
• •2 garlic cloves, minced
• •1 tablespoon grated ginger
• •1 teaspoon ground coriander
• •1 teaspoon ground cumin
• •1/2 teaspoon ground turmeric
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon cayenne pepper (optional, for heat)
• •1 cup red lentils, rinsed and drained
• •4 large carrots, peeled and chopped
• •4 cups vegetable stock
• •1 cup coconut milk
• •Salt to taste
• •Freshly ground black pepper to taste
• •Juice of 1/2 lemon
• •Fresh cilantro leaves for garnish

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

2. 2

   Add the minced garlic, grated ginger, ground coriander, ground cumin, ground turmeric, smoked paprika, and cayenne pepper (if using) to the pot. Cook, stirring constantly, for 1-2 minutes until the spices are fragrant.

3. 3

   Stir in the red lentils and chopped carrots, ensuring they are well coated with the spice mixture.

4. 4

   Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils and carrots are tender.

5. 5

   Using an immersion blender (or transferring the soup in batches to a stand blender), puree the soup until smooth. Return the soup to the pot if using a stand blender.

6. 6

   Stir in the coconut milk and continue to cook on low heat for another 5 minutes. Season with salt and freshly ground black pepper to taste.

7. 7

   Remove the soup from heat and stir in the juice of 1/2 a lemon. Adjust seasoning if necessary.

8. 8

   Serve the soup hot, garnished with fresh cilantro leaves. Enjoy with a side of crusty bread if desired.