3 TBL oil
Medium piece of ginger minced
3 garlic cloves minced
1 teaspoon cumin (ground or whole)
3 teaspoons curry powder
22 ounces carrots sliced
3 TBL red lentils
1-2 tsp veggie stock plus 2 cups of water
1 can Coconut Milk
Handful of Cilantro & toasted Coconut to top off.
Heat oil in saucepan. Add onion and cook until golden then add ginger and garlic and saute for one minute. Ass spices and seasonsing stir for 20 seconds. Add carrots, lentils and stock. Bring to boil and cover for 20 minutes. Add Coconut milk.
Take off heat and blend to make a smooth soup. Taste, and adjust with any seasonings. Top with cilantro.