Red Lentil Coconut Soup

• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tsp curry powder
• 1 tsp ground cumin
• 1 1/2 cups red lentils, rinsed
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can coconut milk
• 5 cups vegetable broth
• 1 lime, juiced
• Salt, to taste
• Cilantro, for serving

1. Build the base
2. 1Warm the oil in a large pot over medium heat. Add the onion and carrots and cook until softened, 6–8 minutes.
3. 2Stir in the garlic, ginger, curry powder, and cumin and cook for 1 minute.
4. Simmer
5. 3Add the lentils, tomatoes, coconut milk, and broth. Bring to a boil, then lower to a simmer.
6. 4Cook, stirring now and then, until the lentils are completely soft, about 20 minutes.
7. 5Blend partially with an immersion blender if you like it creamier. Stir in the lime juice and season with salt.
8. 6Serve topped with cilantro.

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