Spiced Carrot Ginger Soup with Coconut Lime Swirl and Crispy Lentil Topping

Ingredients

• •1 tablespoon coconut oil
• •1 medium yellow onion, diced
• •3 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon ground turmeric
• •4 large carrots, peeled and chopped
• •4 cups vegetable broth
• •1 cup canned coconut milk
• •1 tablespoon lime juice
• •1/2 cup cooked lentils
• •1 tablespoon olive oil
• •1/4 teaspoon smoked paprika
• •1/4 teaspoon sea salt
• •1 tablespoon fresh cilantro, chopped (optional, for garnish)

Instructions

1. 1

   Heat coconut oil in a large pot over medium heat.

2. 2

   Add diced onion and sauté until translucent, about 3-4 minutes.

3. 3

   Stir in garlic and ginger, cooking for another 1 minute until fragrant.

4. 4

   Add cumin, coriander, cinnamon, and turmeric, stirring spices into the onion mixture.

5. 5

   Add chopped carrots and stir to coat with the spiced onion mixture.

6. 6

   Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for 20-25 minutes until carrots are tender.

7. 7

   In the meantime, prepare the crispy lentil topping. Heat olive oil in a skillet over medium heat.

8. 8

   Add cooked lentils, smoked paprika, and sea salt to the skillet. Cook, stirring occasionally, until lentils become crispy, about 5-7 minutes.

9. 9

   Once the carrots are tender, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.

10. 10

    Stir in coconut milk and lime juice, adjusting seasoning with additional sea salt if needed.

11. 11

    Serve soup warm, topped with crispy lentils, a drizzle of coconut milk, and chopped cilantro, if desired.