Carrot Ginger Coconut Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 tablespoons minced ginger or 8 frozen ginger cubes
• 3/4 teaspoon ground coriander
• 2 lbs carrots, diced
• 4 cups reduced-sodium vegetable broth
• 1 (400 ml) can coconut milk
• 1/8 teaspoon seasoning salt
• 1/2 teaspoon sweet curry powder
• 1 1/2 teaspoons fresh ground black pepper
• 1 cup split red lentils

1. Over medium heat saute onions until translucent, about 5 minutes Add ginger and saute another 5 minutes Add coriander, seasoning salt, pepper and curry powder. Add carrots and stir. Add vegetable broth and lentils then stir.
2. Bring to boil then reduce to a simmer for about 30 mins or when carrots and lentils are soft.
3. Remove from heat and use an immersion blender to blend. Alternatively you can use regular blender, but cool first.
4. Stir in coconut milk and add more black pepper to taste.

olive oil, onion, ginger, ground coriander, carrots, vegetable broth, coconut milk, salt, sweet curry, fresh ground black pepper, red lentils

Taken from www.food.com/recipe/carrot-ginger-coconut-soup-521458 (may not work)