# What You'll Need:
→ Vegetables
01 - 1.1 lb 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 (13.5 oz) coconut milk, optional
→ Spices & Seasoning
08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/2 tsp ground turmeric
11 - 1/4 tsp chili flakes, optional
12 - Salt and black pepper to taste
13 - Olive oil for sautéing
→ Garnish
14 - Fresh coriander or parsley, chopped, optional
15 - Yogurt or coconut cream, optional
# How to Make It:
01 - Heat a large pot over medium heat. Add olive oil, then sauté onion, garlic, and celery for 4-5 minutes until softened.
02 - Add the sliced carrots and cook for 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 25-30 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.
