Red Lentil and Carrot Ginger Soup

DF, V, VG, GF

As autumn continues to bring cool temperatures soup remains a great choice for lunch or dinner.  Maybe you have never heard of red lentils or you think I’m making it up, but I promise you they exist and are easily found in your local grocery store.  The lentils and carrots give this soup such a vibrant color that screams you’re eating something healthy. If you’re not dairy free I recommend a dollop of greek yogurt as garnish, or some pumpkin seeds if you want to be fancy.

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Red Lentil and Carrot Ginger Soup
2 shallots, chopped
2 garlic cloves, minced
2 tsp ginger, minced
6 carrots, peeled and chopped
1/2 tsp red pepper flakes
1 1/2 tsp cumin
salt and pepper
1 1/2 c red lentils
7 c veggie or chicken broth

Heat olive oil in a large pot over medium heat.  Add shallots, garlic, ginger, carrots,red pepper flakes, cumin, salt and pepper.  Cook for 3 minutes, allowing spices to become fragrant.  Add lentils and broth.  Bring soup to a simmer and cook for 15 minutes.  Using an immersion blender pulse until completely smooth.  A food processor or blender can also be used, but allow soup to cool first then reheat once pureed.

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