If you feel like this soup needs more salt, go ahead! Use regular stock, instead of water, or add salt, garlic salt or Bragg's Liquid Aminos. Also, if you're a meat eater, chicken would go great in this soup.
Author: cheri
Serves: 6 servings
Ingredients
1 onion, chopped
1 leek, chopped (see post about leeks)
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
5 carrots, chopped (about 1½ cups)
1 cup red lentils, rinsed
4 cups water
2 bay leaves
1 lime, juiced
½ cup light coconut milk
Instructions
In a large soup pot over medium-high heat, add the onions and leeks and water saute, adding a tablespoon of water at a time, until softened.
Make a space at the bottom of the pan, add a tablespoon of water and add the garlic and ginger. Saute independently for about a minute or until fragrant. Combine everything.
Add carrots, leeks, lentils, water and bay leaves and cover. Bring to boil and reduce to simmer for about 20-30 minutes or until lentils are cooked through.
Stir in the lime juice and coconut milk. Puree desired amount of the hot soup in a blender to create creaminess and add back to the soup. You can control how chunky or creamy the soup is at this point.
Recipe by Nourish Your Lifestyle at https://nourishyourlifestyle.com/red-lentil-carrot-soup-recipe-video/