Carrot, Lentil & Ginger Soup

• 2 liters chicken broth
• 1 medium onion, diced
• 1 1/4 kg carrots, peeled & chopped
• 1/2 medium zucchini
• 1 cup almond milk or 1 cup cow's milk
• 2 teaspoons pepper
• 2 inches ginger, peeled n diced
• 5 garlic cloves, diced
• 4 bay leaves
• 5 teaspoons ground cumin
• 1 teaspoon dried chili
• 280 g split red lentils, rinsed
• 3 teaspoons paprika
• 1 teaspoon turmeric
• 2 teaspoons ground coriander

1. Saute onion, ginger n garlic in 2 tsp olive oil adding spices. Cook till tender about 5 minutes Add remainder ingredients and cook until carrots and lentils are tender (approx 30 mins).
2. Puree in blender in batches.
3. Return to pot heat through and serve.

chicken broth, onion, carrots, zucchini, almond milk, pepper, ginger, garlic, bay leaves, ground cumin, dried chili, red lentils, paprika, turmeric, ground coriander

Taken from www.food.com/recipe/carrot-lentil-ginger-soup-498445 (may not work)