Red Lentil Curry Soup

• Total time: – min
• Cook time: – min
• Prep time: – min

• 1 small onion, diced
• 3 whole garlic cloves, minced
• 1 cup red lentils
• 16 whole baby carrots, sliced
• 1 whole bay leaf
• 1 tsp mild curry powder
• 1 tsp ground ginger
• 1 tbsp fresh cilantro, minced
• a dash of red pepper flakes
• ¼ tsp cloves
• 2 tsp garam masala
• 1 cup nondairy milk

Line a large pot with a thin layer of water. Add onions and cook over high heat for three minutes. Add garlic and continue to cook until most of the water has cooked off. Add 3 cups water, lentils, carrots, bay leaf, curry, ginger, cilantro, red pepper flakes and cloves, stirring to combine. Cover and bring to a boil. Once boiling, reduce heat to low and simmer for 20 minutes, or until lentils are cooked and most of the water has absorbed. Stir in 1 tsp garam masala and turn off heat. Let rest 5-10 minutes, allowing the flavors to merge. Transfer soup to a blender, add non-dairy milk and puree until smooth and creamy. Add salt and pepper to taste and additional garam masala if desired. Garnish with fresh cilantro leaves and serve.

Servings per batch: 4

• Calories: 53
• Fat: 0.30g
• Carbohydrate: 10.40g
• Dietary Fiber: 2g
• Sugars: 6.20g
• Protein: 2.90g