Spiced Carrot and Red Lentil Soup
Ingredients
  • 1cup dried red lentils
  • 2 Tbsp extra-virgin olive oilplus more for serving
  • 1 small white oniondiced
  • 3 to 4 garlic clovespeeled and minced
  • 4 large heirloom carrotschopped
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1tsp ground caraway
  • 1tsp ground turmeric
  • 4cups vegetable broth
  • 1cup coconut milkplus more for serving
  • Fresh herbschopped, parsley or cilantro
  • Salt and pepperto taste
  • Fresh herbs for servingoptional
Instructions
  1. Rinse dried lentils 2 to 3 times until clean. Add rinsed lentils to bowl and top with fresh cold water. Leave on counter for 12 to 24 hours, or until lentils have doubled in size.
  2. In large pot over medium, heat extra-virgin olive oil. Sauté onion and garlic until translucent and fragrant. Add carrots, cumin, coriander, caraway, and turmeric. Cook for an additional 2 to 3 minutes, or until fragrant. Stir in drained sprouted lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25 to 30 minutes, until the lentils and carrots are tender.
  3. Using an immersion blender (or stand blender in batches), blend soup until completely smooth. Stir in coconut milk and season with salt and pepper.
  4. Serve soup topped with a drizzle of coconut milk, extra-virgin olive oil, and fresh herbs, if desired. Toasted sourdough or seed crackers are great accompaniments.