Moroccan Carrot Red Lentil Soup

• 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
• 1/2 teaspoon paprika
• 1/4 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

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

olive oil, sweet onion, garlic, carrots, cumin, turmeric, coriander, paprika, ubc, red lentils, tomatoes, vegetable broth, salt, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/moroccan-carrot-red-lentil-soup-52901811 (may not work)