Moroccan Carrot Red Lentil Soup

• Vegan
• Gluten free

• Produce

  • 7 Carrots
  • 1 Cilantro, fresh
  • 2 tsp Coriander
  • 3 Garlic cloves
  • 2 cups Red lentils
  • 1 Sweet onion
  • 1 15 oz can Tomatoes

• Canned Goods

  • 6 cups Vegetable broth

• Baking & Spices

  • 1/4 tsp Cinnamon
  • 1/2 tsp Paprika
  • 1 Salt and pepper
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on acedarspoon.com

Description

Ingredients

• 2 Tablespoons olive oil
• 1 sweet onion, chopped
• 3 garlic cloves, minced
• 7 carrots, peeled, chopped {medium sized carrots}
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 2 teaspoon coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon
• 2 cups red lentils, rinsed until water runs clear
• 1-15 oz can diced tomatoes
• 6 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, fresh lemon juice and crushed red pepper to garnish

Directions

• Heat 2 Tablespoons in a large pot over medium heat. Sauté the onion and garlic until soft and add the spices {about 5-6 minutes}. Add the carrots and sauté until carrots are tender about 10-12 minutes.
• Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.
• To create a creamy soup use a blender and blend soup in portions or use an immersion blender.
• Serve soup with fresh cilantro, crushed red pepper and fresh lemon juice.