A lightly curried, silky soup brimming with nutrition and is ready in less than 20 minutes. This is a great way to sneak in some iron rich lentils - be sure to use red ones which soften during cooking and create a creamy texture once blended.
1/2cupfull-fat coconut milk, plus more for garnish
salt and pepper, to taste
In a medium-sized pot, heat the oil over medium heat. Sauté the onions until translucent, about 3 minutes. Add in the garlic, ginger and curry powder. Stir for briefly, until fragrant.
Pour in soup stock, scraping the bottom of the pot. Add in the carrots and lentils. Bring to a boil over high heat, then reduce to a simmer for 15 minutes or until the lentils are soft. Remove from heat. Stir in the coconut milk and lemon juice.
Blend in batches if using a stand blender, or use an immersion blender. Add salt and pepper, to taste. Serve with a swirl of coconut milk or a dollop of unsweetened vegan yogurt. Enjoy!