Red Lentil Curry Soup

Ingredients

• 16  baby carrots whole sliced
• 1  bay leaf whole
• 1 tsp mild curry powder 
• 1 tbsp cilantro leaves fresh minced
• 2 tsp garam masala 
• 1 tsp ground ginger 
• 1 cup plant-based milk 
• 1 small onion diced
• 1 cup lentils red
• 1 dash pepper flakes red
• 3  garlic cloves whole minced

Equipment

• pot
• blender

Directions

1. Line a large pot with a thin layer of water.
2. Add onions and cook over high heat for three minutes.
3. Add garlic and continue to cook until most of the water has cooked off.
4. Add 3 cups water, lentils, carrots, bay leaf, curry, ginger, cilantro, red pepper flakes and cloves, stirring to combine. Cover and bring to a boil. Once boiling, reduce heat to low and simmer for 20 minutes, or until lentils are cooked and most of the water has absorbed. Stir in 1 tsp garam masala and turn off heat.
5. Let rest 5-10 minutes, allowing the flavors to merge.
6. Transfer soup to a blender, add non-dairy milk and puree until smooth and creamy.
7. Add salt and pepper to taste and additional garam masala if desired.
8. Garnish with fresh cilantro leaves and serve.Nutritional Information
9. Amount Per Serving
10. Calories
11. Fat
12. 30g
13. Carbohydrate
14. 40gDietary Fiber2gSugars6.20gProtein2.90g