Red Lentil and Carrot Soup

• 3 tablespoons olive oil
• 2 carrots (peeled and finely chopped)
• 2 garlic cloves (peeled and minced)
• 1 large onion (peeled and finely chopped)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 2 cups red lentils, rinsed
• 6 cups chicken stock or 6 cups vegetable stock
• 1 tablespoon orange zest, grated
• salt
• pepper (freshly ground)

1. Heat olive oil in a medium skillet over medium-high heat.
2. Add carrots, garlic, and onion.
3. Cook, stirring frequently, for 3 minutes or until onion is translucent.
4. Add cumin, coriander, and turmeric.
5. Cook, stirring constantly, for 1 minute.
6. Scrape mixture into the slow cooker.
7. Add lentils, and stir in stock and orange zest.
8. Cook on low for 7 to 9 hours or on high for 3 to 5 hours or until lentils are very soft.
9. Remove 2 cups solids from soup with a slotted spoon.
10. Puree until smooth in food processor fitted with a steel blade or in a blender.
11. Return puree to the soup, and season soup with salt and pepper.

olive oil, carrots, garlic, onion, ground cumin, ground coriander, turmeric, red lentils, chicken stock, orange zest, salt, pepper

Taken from www.food.com/recipe/red-lentil-and-carrot-soup-432983 (may not work)