Indian-Spiced Carrot Soup

• 4 C diced carrots
• 2 onions diced
• 2 ribs celery diced
• 1 C dried green lentils
• 1 Tbsp minced fresh ginger
• 2 cloves garlic minced
• 1 Tsp each ground cumin, ground coriander & chili powder
• 1/2 Tsp turmeric, salt & pepper
• pinch ground allspice
• 2 bay leaves
• 3 1/2 Cups vegetable broth
• 2 1/2 Cups water
• 1/4 C chopped fresh cilantro

1. In slow cooker, combine carrots, onions, celery, lentils, ginger, garlic, cumin, coriander, chili powder, turmeric, salt, pepper, allspice & bay leaves.
2. Pour in broth & water.
3. Cover & cook on low for 5 to 8 hours.
4. Discard bay leaves. Transfer 2 cups of the soup to blender; puree until smooth. Return to slow cooker; stir in cilantro.

carrots, onions, celery, green lentils, fresh ginger, garlic, ground cumin, turmeric, ground allspice, bay leaves, vegetable broth, water, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/indian-spiced-carrot-soup-52228201 (may not work)