Moroccan Spiced Lentil and Carrot Soup

• Vegetarian
• Gluten free

• Produce

  • 5 Carrots, large
  • 1 clove Garlic
  • 1/2 Onion
  • 1/2 cup Red lentil blend

• Canned Goods

  • 1 32 oz carton Chicken or vegetable stock

• Baking & Spices

  • 1 tsp Baharat spice blend

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 Touch of cream

Found on youngbrokeandhungry.com

Description

Ingredients

• 1 tablespoon olive oil
• 5 large carrots, peeled and chopped
• ½ onion, chopped
• 1 clove garlic, minced
• ½ cup red lentil blend
• 1 32 oz carton chicken or vegetable stock
• 1 teaspoon baharat spice blend
• A touch of cream, milk or nut milk

Directions

• In a heavy bottom pot over medium heat, sauté onions in olive oil until soft and translucent. Add in garlic, cook, stirring until fragrant, about 10 seconds.
• Stir in carrots and red lentil blend. Add broth and baharat spice blend; bring to a lively simmer over high heat. Lower the heat to medium and let the soup cook for about 25 minutes, until the carrots are fork tender.
• Puree the soup in a blender until smooth. Stir in milk of your choosing and drizzle with yogurt right before serving.