MOROCCAN CARROT RED LENTIL SOUP

MOROCCAN CARROT RED LENTIL SOUP image

Yield 8 people

Number Of Ingredients 14

2 Tablespoons olive oil
1 sweet onion, chopped
3 garlic cloves, minced
7 carrots, peeled, chopped
1 teaspoon cumin
1 teaspoon turmeric
2 teaspoon coriander
½ teaspoon paprika
¼ teaspoon cinnamon
2 cups red lentils, rinsed until water runs clear
1-15 oz can diced tomatoes
6 cups vegetable broth
Salt and pepper to taste
Fresh cilantro, fresh lemon juice and crushed red pepper to garnish

Steps:

Heat 2 Tablespoons in a large pot over medium heat. Sauté the onion and garlic until soft. Add the carrots and sauté until carrots are tender about 10-12 minutes. Add the spices and sauté for an additional 2 minutes. Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 30-35 minutes until lentils are tender. To create a creamy soup use a blender and blend soup in portions or use an immersion blender. Serve soup with fresh cilantro, crushed red pepper and fresh lemon juice. This soup freezes very well if you have leftovers. You can use chicken broth instead of vegetable broth.