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Curried Carrot Soup

We go through a ton of carrots in my house in winter so I buy the huge pound bags. The ones I need help out with. So when my produce drawer is look pretty bleak, I know I can always count on having carrots. This soup is made from staples in the NOURISHED kitchen. I love carrots not only for their booming nutritional value, but it’s an easy sale. I know if it has carrots, my girls will eat it.
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Ingredients
  

  • 1 tbsp Olive oil
  • 1/4 cups Green onions diced
  • 2 cloves Garlic chopped
  • 4-5 Large carrots diced
  • 1/2 cups Red lentils
  • 1 tsp Turmeric
  • 1 tsp Fresh ginger minced
  • 2 tsp Curry powder
  • 1/4 tsp Chili powder
  • 3 cups Vegetable broth
  • 1/2 cups Coconut milk

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add onions and garlic, and saute until translucent. Add carrots and cook until carrots begin to soften.
  • Next, add lentils, curry powder, ginger, and chili powder. Stir and let cook until spices become fragrant, 1-2 minutes. Stir in veggie broth and bring to a boil then reduce to a simmer, cooking until lentils are soft, 10-15 minutes.
  • Remove from heat. Pour into blender and puree until smooth. Return soup back to stove, stir in coconut milk, until hot. Adjust spices and salt and pepper to your taste.