3-4 carrots, chopped (do not peel–there are great nutrients in carrot skin!)
2 garlic cloves, minced
1 lemon, zested and juiced
2 quarts vegetable broth
1 can of coconut milk (unsweetened)
1 cup red lentils
2 tsp ground cumin
1 ½ tsp sea salt
1 tsp curry powder
½ tsp ground black pepper
1 pinch saffron
Method
Heat oil in bottom of large soup pot on medium heat. When oil is heated, saute onions and carrots until onion is softened, then add garlic and saute for additional 1-2 minutes.
Add remaining ingredients except lemon juice and zest, bring to boil, then reduce to simmer and cook for 1 hour until carrots are fork tender, lentils are soft, and soup is slightly reduced and fragrant. (Be sure to stir periodically to prevent burning at bottom of pot.)
When soup is done, remove from heat, add lemon zest and juice, and blend with immersion blender until smooth (or let cool slightly and carefully pour into blender to blend).
Taste test for salt/pepper and enjoy!
Notes
This soup is the perfect blend of savory and slightly tart from the lemons, which also bring about a lovely freshness. The red lentils cook quicker than green/brown lentils, which makes this soup a convenient option when wanting to create a quick, nourishing meal for your family.
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