Ingredients
- 1 tablespoon coconut oil
- 1 cup carrots sliced
- 1 bell pepper diced
- 1/2 cup onion diced
- 1 tablespoon yellow curry powder
- 1 tablespoon fresh garlic minced
- 2 teaspoons coconut sugar
- 2 teaspoons salt
- 1/2 tablespoon fresh ginger minced
- 4 cups vegetable broth
- 1 can fire-roasted diced tomatoes (14 ounces)
- 1 cup green lentils
- 2/3 cup canned full-fat coconut milk
- 2/3 cup cilantro roughly chopped
Instructions
- Heat the coconut oil in a large pot on medium heat. Add in the carrots, bell pepper, and onion and cook until they just begin to soften, about 5 minutes.
- Add in the curry powder, garlic, coconut sugar, salt, and ginger and cook for 2 minutes. Then, stir in the vegetable broth, tomatoes and lentils. Bring to a boil. Then cover, reduce the heat to low and simmer, leaving the lid slightly ajar, for 25 minutes, or until the lentils and tender.
- Transfer 2 cups of the soup into a blender and blend until smooth. Stir into the soup, along with the coconut milk and cilantro.
- DEVOUR!
