Carrot and Red Lentil Soup

• 2 T olive oil
• 1 large onion, roughly chopped
• 1 large red or orange bell pepper, roughly chopped
• 2 T tomato paste
• 3 garlic cloves, roughly chopped
• 2 T grated ginger
• 1 1/2  tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp smoked paprika (David also adds 1/4 tsp of Spanish pimentón picante- or hot smoked paprika)
• 1 tsp turmeric
• 1/8 tsp cayenne
• 6 c vegetable or chicken broth (we use Better than Bouillon)
• 1 T sugar (optional – but nice)
• 2 tsp Diamond kosher salt
• 3/4 c red lentils
• 1 1/2 lbs carrots, roughly chopped (about 8 medium carrots); note: peels have nutritional value so peeling is optional if the carrots are organic
• 13.5 ounces canned coconut milk (1 can)
• 2 tsp cider vinegar or lime juice
• Greek yogurt (thinned with a bit of lime juice) for garnish (optional)

Heat a Dutch oven over medium heat. Add the oil and heat. Add the onion and bell pepper and cook until softened, then stir in the tomato paste and cook for 1-2 minutes more. Add the garlic, ginger, cumin, coriander, smoked paprika, turmeric and cayenne pepper and cook for another few minutes – until the spices are fragrant.

Add the chicken broth, sugar, salt, red lentils and carrots. Bring the mixture to a boil and cook covered – but with the pot’s lid ajar -for 30-35 minutes until the carrots are super tender. Add the coconut milk and stir well.

Transfer the soup mixture to a blender and blend in two batches until smooth and creamy. Return to the pot after blending. Or use an immersion blender to blend the soup right in the pot. Stir in the vinegar or lime juice after blending.

Garnish, if desired, with Greek yogurt and swirl. Sprinkle lightly with smoked paprika. Serve and enjoy!