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.