Carrot Ginger Coconut Soup

• olive oil↗2 tablespoons
• medium onion, diced↗1
• minced ginger or 8 frozen ginger cubes↗3 tablespoons
• ground coriander↗3⁄4 teaspoon
• carrots, diced↗2 lbs
• reduced-sodium vegetable broth↗4 cups
• coconut milk↗1
• seasoning salt↗1⁄8 teaspoon
• sweet curry powder↗1⁄2 teaspoon
• fresh ground black pepper↗1 1⁄2 teaspoons
• split red lentils↗1 cup

Step-by-step instructions

1. 1

   Over medium heat sauté onions until translucent, about 5 minutes Add ginger and sauté another 5 minutes Add coriander, seasoning salt, pepper and curry powder. Add carrots and stir. Add vegetable broth and lentils then stir.

2. 2

   Bring to boil then reduce to a simmer for about 30 mins or when carrots and lentils are soft.

3. 3

   Remove from heat and use an immersion blender to blend. Alternatively you can use regular blender, but cool first.

4. 4

   Stir in coconut milk and add more black pepper to taste.