Moroccan-Spiced Carrot & Lentil Soup

• 1 Tablespoon Oil
• 1 Tablespoon Butter
• 1 Onion, Peeled And Sliced
• 1 teaspoon Cumin Seeds
• 1 Tablespoon Grated Root Ginger
• 2 cloves Garlic, Minced Or Grated
• 4 ounces, weight Red Or Yellow Lentils
• 1 Medium Sweet Potato, Peeled And Diced
• 4 Large Carrots, Peeled And Diced
• 1 teaspoon Ground Coriander
• 1 teaspoon Chili Flakes
• 1/4 teaspoons Ground Cinnamon
• 1-1/2 pint Chicken Or Vegetable Stock
• 1/2 pints Milk
• Salt And Freshly Ground Black Pepper
• 1 Tablespoon Chopped Mint
• 1 Tablespoon Chopped Cilantro Leaves

1. Heat the oil and butter in a large saucepan and add the onions along with the cumin seeds and a pinch of salt. Cook over medium heat until onions have softened and are golden brown. Stir in ginger and garlic, and cook for another minute or two.
2. Add the lentils, sweet potato and carrot, along with the rest of the spices. Give everything a good stir, then add the stock and milk. Season with salt and pepper. Bring to the boil, cover with a lid and cook over low heat for about 20 minutes.
3. Puree in a blender or with a stick blender. Add a little more stock or milk if the soup is too thick. Stir in the chopped mint and coriander and serve in warm bowls.

oil, butter, onion, cumin seeds, ginger, garlic, weight red, sweet potato, carrots, ground coriander, chili flakes, ubc, chicken, milk, salt, mint, cilantro

Taken from tastykitchen.com/recipes/soups/moroccan-spiced-carrot-lentil-soup/ (may not work)