Immune Boosting Carrot Lentil Soup

Recipe:
In a large Dutch oven or pot, sauté
1 chopped yellow onion in approximately
2 tablespoons vegetable stock until translucent
Add: 2 chopped celery stocks and
2 tablespoons minced fresh ginger. Cook for three minutes.
Add: 2 cups chopped carrots,
1 teaspoon dry coriander,
2 teaspoons dry cumin,
1 teaspoon dry paprika.
1.5 teaspoon dry turmeric.
Cover and cook over medium heat for 15 minutes, adding more vegetable stock as
needed.
Add: 2 cups dry red lentils,
1/2 cup diced tomatoes,
4 cups vegetable broth, and salt and freshly ground pepper to taste.
Cover and cook over low heat for 35 minutes.
Add: 2 cups coconut milk. Cover and cook for ten more minutes over low heat.

Your soup is now finished! You can leave it chunky or blend it to desired
consistency.
Garnish with a dollop of coconut cream and a few cilantro leaves.
Sending well wishes from Patina Farm