Carrot And Red Lentil Soup

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons minced or grated ginger
• 1.5 pounds carrots, sliced into rounds about 1/2" thick
• 2/3 cup red lentils
• 6 cups vegetable stock or water (I like a mix of about half and half)
• juice from 1 small lemon
• salt
• 2/3 cup plain yogurt (preferably Greek, nonfat is fine)
• 1/4 teaspoon cumin
• 2 tablespoons cilantro

1. Warm the olive oil in a dutch oven or heavy soup pot over medium heat. Add the onion and garlic, sauteing until the onion softens and begins to turn translucent, about five minutes.
2. Add the minced ginger and saute, stirring frequently, for about a minute more.
3. Add the sliced carrots, the lentils and the stock/water. Bring everything to a boil then lower the heat, cover the pot and simmer, stirring occasionally, for about 15 minutes or until the carrots are soft and the lentils are completely cooked. Remove from heat.
4. Use an immersion blender to puree the soup, then stir in the lemon juice and add salt, to taste.
5. n a small bowl, stir together the cumin and yogurt. Roughly chop the cilantro and set aside. To serve, ladle the soup into bowls and top with a generous spoonful of the spiced yogurt and a pinch of fresh cilantro.

olive oil, onion, garlic, ginger, carrots, red lentils, vegetable stock, lemon, salt, plain yogurt, cumin, cilantro

Taken from food52.com/recipes/33656-carrot-and-red-lentil-soup (may not work)