Creamy Carrot, Red Lentil and Ginger Soup

Creamy Carrot, Red Lentil and Ginger Soup
This amazing soup is pretty and delicious.  Even the non-soup lovers in your life will love this soup. It is a rich and creamy bowl of comfort, especially on a cold winter's day.  You can eat it with ease knowing it has many anti-inflammatory ingredients and is full of zest and great taste with just the right spices.  A great weeknight dinner with a hunk of fresh multigrain bread or a wonderful starter for a delicious weekend gathering.  Perfect for the vegans in your life too! :)

Main Ingredients:
1 tablespoon of coconut oil
1 tablespoon of extra virgin olive oil
8 peeled and chopped carrots
1 medium sweet Vidalia onion chopped
4 small garlic cloves minced
1 large red bell pepper chopped
2 tablespoons of freshly grated ginger
​1 cup of red lentils
Spices:
1 teaspoon turmeric
1 1/2 teaspoons Coriander
1 1/2 teaspoons Cumin
1 1/2 teaspoons Smoked Paprika (smoked NOT hot)
2 teaspoons of Himalayan fine pink sea salt 
Pinch of Cayenne Pepper 
Liquids:
4 cups of organic vegetable broth
2 cups water
1 can (13.5 ounces) of coconut milk
Garnish (optional):
Freshly chopped cilantro
Extra virgin olive oil
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Get cooking - here are the steps:
1. Get out a large pot (I like to use my dutch oven) heat the pot with the coconut oil and olive oil on medium heat. 
2. Add the carrots, onions and peppers and saute for 4 to 5 minutes until translucent. 
3. Next add the garlic, ginger and all spices listed and cook for just one minute.  
4. Add the red lentils, the organic vegetable broth, water and coconut milk.  Stir.
5. Simmer for 20 minutes or until all veggies are soft and the lentils too.
6. Turn the heat off and blend with an immersion blender OR let cool for 30 minutes and then blend in batches in a regular blender and pour back into pot.  Be very careful when blending hot liquids - cooling, blending and then reheating is a good option if you do not have the immersion blender.

Top with freshly chopped cilantro and a light drizzle of olive oil for garnish.  I like to serve mine with a nice chunk of fresh whole wheat or multigrain bread.  Enjoy!
  
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