Moroccan Carrot Red Lentil Soup

This soup is packed full with the flavors of cumin, turmeric, coriander, paprika and cinnamon that complement the red lentils and carrots. It is a creamy, filling soup. The recipe is adapted from A Cedar Spoon. Serves 6.

Ingredients

• 2 Tablespoons olive oil

• 1/2 medium sweet onion, chopped

• 3 garlic cloves, minced

• 2 cups chopped carrots or about 4 medium carrots, peeled and chopped

• 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

• 4 cups vegetable broth

• Salt and pepper to taste

Garnish:

• Fresh cilantro or Italian parsley

• Lemon wedges

• Crushed red pepper

Instructions

1. Heat 2 Tablespoons olive oil in a large pot over medium heat. Sauté the onion and garlic until soft, about 2 minutes, then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 10 minutes. (If you want a bit thicker of a soup add 2-3 Tablespoons of tomato paste once the onion, garlic and carrots are cooked.)

2. Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.

3. You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a handheld immersion blender or regular blender to create a creamy soup. Sometimes I blend half and keep half chunky.

4. Serve the soup with fresh cilantro, crushed red pepper and fresh lemon juice. Some other additions that are nice include quinoa or couscous, chickpeas, butternut squash or zucchini. Enjoy!

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