Curried Red Lentil Zucchini Soup

• 3 medium zucchini
• 1 large carrot
• 1 small onion
• 1-2 tablespoons curry powder* (depending on your curry preference)
• Salt and freshly ground black pepper to taste
• 3 cups water (and more as needed)
• 1 cup uncooked red lentils

1. *Use a pre-blended curry powder, or make your own. I use a combination of equal(ish) parts cumin, cardamom, coriander, turmeric, cayenne, and ground mustard. And I tend to go heavy on the cumin and turmeric... But do whatever you like.
2. Chop up the veggies and toss into a big pot with the curry powder, a good pinch of salt and pepper, and about a cup of water. Stick on a burner over medium heat and cover. Cook for about 8 minutes, making sure that the water never fully evaporates (just add more if needed) and conitunue to cook the veggies until they are all soft and tender.
3. Remove from heat and completely submerge the veggies with water (if they aren't already submerged). Now, either with a hand blender or a regular blender, puree the veggies until smooth.
4. Place puree back into the pot and add in the red lentils and another 2 cups of water. Bring the soup back to a boil, then turn the heat down to low. Cover and let the lentils cook through completely. The soup is done when the lentils are cooked through and you are ready to eat. And if you think that the soup is too thick, add more water; if it's too thin, cook down for little longer.
5. Scoop soup into bowls or cups, add a few thinly sliced pieces of zucchini on top with lots of freshly ground pepper (if you want), and enjoy with a smile and maybe a spoon.

zucchini, carrot, onion, curry powder, salt, water, red lentils

Taken from food52.com/recipes/37812-curried-red-lentil-zucchini-soup (may not work)