Carrot-Tomato Soup

• 1 large white onion, chopped
• 1 fennel bulb, chopped
• 10 carrots, peeled and chopped
• 1 cup orange lentils
• 5 garlic cloves
• 12 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 14 ounces fire-roasted tomatoes
• 1 bay leaf
• 14 cup grated parmesan cheese
• 1 teaspoon canola oil
• 3 cups vegetable stock
• salt and pepper
• 14 cup chopped parsley (to garnish)

1. Heat oil on medium heat.
2. Add onion, fennel, and carrots with a pinch of salt.
3. Cook while stirring until vegetables are glossy.
4. Add garlic, paprika, and tomato paste.
5. Cook while stirring until garlic is fragrant.
6. Add lentils, bay leaf, canned tomatoes, and vegetable stock.
7. Bring to a boil, then simmer for 10 minutes.
8. Take off heat to cool.
9. Discard bay leaf.
10. When cool enough, add cheese and blend until you find your desired consistency.
11. Add salt and pepper and parsley to taste as garnish.

white onion, fennel bulb, carrots, orange lentils, garlic, paprika, tomato paste, tomatoes, bay leaf, parmesan cheese, canola oil, vegetable stock, salt, parsley

Taken from www.food.com/recipe/carrot-tomato-soup-497782 (may not work)