Ayurvedic Carrot Soup

• 1 1/2 to 2 1/2 teaspoons ghee or vegetable oil
• 1/2 medium onion, chopped
• 1/2 to 1 teaspoon finely chopped ginger, depending on how zingy you like things
• 2 small garlic cloves, chpped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Salt and lots of freshly ground black pepper
• 11 ounces carrots (thatas 3 to 5 smallish or slender carrots), peeled and thickly sliced
• 2 tablespoons red lentils, washed
• 2 3/4 cups vegetable stock, homemade chicken stock, canned chicken broth, or 1/2 teaspoon vegetable bouillon stock powder dissolved in 2 3/4 cups water
• Handful fresh cilantro, finely chopped

1. 1. Heat the ghee or oil in a small nonstick saucepan. Add the onion and cook gently until golden, then add the ginger and garlic and stir for 40 to 60 seconds. Add the coriander, cumin, and salt and pepper and stir for 20 seconds. Add the carrots, lentils, and stock and bring to a boil. Cover, reduce the heat to medium-low, and simmer for 20 minutes.
2. 2. Take the pan off the heat and use an immersion blender to puree it or set aside for at least 10 minutes and then puree it in a blender. If the consistency is too thick for your liking, just add a little water and blitz again.
3. 3. Reheat over low heat, taste, and adjust the seasoning accordingly. Serve topped with cilantro.

ghee, onion, ginger, garlic, ground coriander, ground cumin, salt, carrots, red lentils, vegetable stock, handful fresh cilantro

Taken from www.epicurious.com/recipes/member/views/ayurvedic-carrot-soup-53107021 (may not work)