# What You'll Need:
→ Vegetables
01 - 1 lb 2 oz carrots, peeled and sliced
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 celery stalk, chopped
→ Lentils
05 - 3/4 cup red lentils, rinsed
→ Liquids
06 - 4 cups vegetable stock
07 - 1 can (14 fl oz) coconut milk, optional
→ Spices & Seasoning
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon ground turmeric
11 - 1/4 teaspoon chili flakes, optional
12 - Salt and black pepper to taste
→ Garnish
13 - Fresh coriander or parsley, chopped, optional
14 - Coconut cream or yogurt for swirl, optional
# Directions:
01 - Heat a large pot over medium heat. Add a splash of olive oil, then sauté onion, garlic, and celery for 4 to 5 minutes until softened.
02 - Add the carrots and cook for another 3 minutes, stirring occasionally.
03 - Stir in cumin, coriander, turmeric, and chili flakes. Cook for 1 minute until fragrant.
04 - Add rinsed lentils, vegetable stock, and coconut milk if using. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until carrots and lentils are tender.
05 - Remove from heat. Use an immersion blender to puree the soup until smooth, or leave slightly chunky if preferred.
06 - Season with salt and pepper to taste.
07 - Ladle into bowls and garnish with fresh herbs and a swirl of yogurt or coconut cream if desired.
