The spices in this soup make this dish brilliantly nice. The gorgeous smell going through the office this morning led to some colleague’s popping their head around the door of the kitchen. This soup makes you feel very warm inside. Perfect for this time of the year when it’s wet and gloomy outside. Moroccan Carrot Red Lentil Soup brings a little sunshine in your tummy and your house! -Enjoy –

Moroccan Carrot Red Lentil Soup

Ingredients (makes 8)

2 Tablespoons olive oil
1 sweet onion, chopped
3 garlic cloves, minced
7 carrots, peeled, chopped {medium sized carrots}
1 teaspoon cumin
1 teaspoon turmeric
2 teaspoon coriander
1/2 teaspoon paprika
1/4 teaspoon cinnamon
2 cups red lentils, rinsed until water runs clear
1 can of 400 gram of diced tomatoes
6 cups vegetable broth
Salt and pepper to taste
Fresh coriander, fresh lemon juice and crushed red pepper to garnish

Instructions

Heat 2 Tablespoons in a large pot over medium heat. Sauté the onion and garlic until soft and add the spices {about 5-6 minutes}. Add the carrots and sauté until carrots are tender about 10-12 minutes.
Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.
To create a creamy soup use a blender and blend soup in portions or use a hand blender. Serve soup with fresh coriander, crushed red pepper and fresh lemon juice.