Red Lentil Carrot Soup

Ecouynow,

Red Lentil Carrot Soup

Ingredients:
2 tbsps Oil (Olive, Sesame, Canola, etc.) 1 White Onion (finely diced)
1 tsp grated fresh Ginger 2 cloves Garlic (minced)
4 tbsps Red Curry Paste (preferably low sodium)
1½ cups grated Carrots (roughly 1 large carrot or 2 smaller) 1 Red Bell Pepper (diced)
2 tomatoes (diced)
1 cup uncooked Red Lentils (rinsed with cold water) 4 cups Water
1 tbsp Lime Juice
¾ cups Coconut Milk

Instructions:
Preheat oven to 375 °
Heat oil over medium heat in a large stock pot. Add onion and ginger and cook for 2-3 minutes.
Add garlic and red curry paste and cook 2-3 minutes until garlic becomes fragrant.
Stir in grated carrot, bell pepper, and tomatoes. Cover and cook over medium heat for 5-10 minutes, stirring occasionally.
Add lentils and water to stock pot and bring to a boil. Reduce heat and simmer for 15 minutes until lentils become tender.
Stir in coconut milk and lime juice. Bring to a quick boil and serve.
Garnish with chopped basil, vegan yogurt, whipped coconut cream, and/or red pepper flakes

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