2 Tablespoons olive oil
1 sweet onion, chopped
3 garlic cloves, minced
7 carrots, peeled, chopped
1 teaspoon cumin
1 teaspoon turmeric
2 teaspoon coriander
½ teaspoon paprika
¼ teaspoon cinnamon
2 cups red lentils, rinsed until water runs clear
1-15 oz can fire roasted diced tomatoes
4 cups vegetable broth
1 can coconut milk
Salt and pepper to taste
Fresh cilantro and yogurt to garnish
Heat 2 tablespoons oil in a large pot over medium heat. Sauté the onion until soft, about 5 minutes. Add garlic and spices (cumin through cinnamon) and sauté for one more minute. Add carrots and sauté until carrots are thoroughly coated with the onion-garlic-spice mix, 1-2 minutes.
Add the vegetable broth, diced tomatoes, coconut milk and lentils and stir to combine. Simmer on low heat for 30-35 minutes until lentils are tender.
To create a creamy soup, use a blender and blend soup in portions or use an immersion blender.
Serve soup with fresh cilantro and a dollop of yogurt.
Recipe adapted from acedarspoon.com