Carrot Lentil Soup

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• Salt & pepper
• 4 carrots, peeled and diced
• 3 garlic cloves, thinly sliced
• 2 teaspoons curry powder
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• ½ teaspoon cumin
• ½ teaspoon coriander
• 1 ½ cups red lentils
• 4 cups low sodium chicken or vegetable broth
• 1 (400ml) can coconut milk
• Cilantro and pumpkin seeds, for serving

Directions

1. Heat the oil in a large pot over medium-high heat. Add in the onion, season with salt and pepper, and cook for 2 to 3 minutes until slightly softened. Add in the carrots, season with more salt and pepper, and continue to cook for 5 minutes. Stir through the garlic, curry powder, chili powder, turmeric, cumin, and coriander and cook for 1 minute.
2. Stir through the lentils and pour in the broth. Turn the heat up to high and bring to a boil. Cook for 15 to 20 minutes or until the lentils are super soft and the carrots are tender. Turn off the heat and stir through the coconut milk.
3. Using a hand blender or a stand blender, blitz the soup until smooth. A stand blender will get you a smoother soup, but you may need to blitz it in batches.
4. Serve the soup topped with cilantro and pumpkin seeds.