Creamy Carrot and Red Lentil Soup

Ingredients

Olive oil

2 tablespoons

Onion

1, chopped

Garlic

3 cloves, minced

Carrots

4, diced

Red lentils

1 cup, rinsed

Vegetable broth

4 cups

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

Turmeric

1/2 teaspoon

Salt

to taste

Black pepper

to taste

Coconut milk

1 cup

Fresh cilantro

for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion is translucent and fragrant.
3. Stir in the diced carrots and cook for another 2-3 minutes.
4. Add the rinsed red lentils, vegetable broth, ground cumin, ground coriander, turmeric, salt, and pepper. Stir well to combine all ingredients.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the carrots and lentils are tender.
6. Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy.
7. Stir in the coconut milk and heat the soup for an additional 5 minutes, allowing the flavors to meld.
8. Taste and adjust seasoning with additional salt and pepper if needed.
9. Serve the soup hot, garnished with fresh cilantro.