Spiced Carrot & Lentil Soup

Heat olive oil in a large pot or Dutch oven over medium heat.

Add onion and cook until softened, about 5 minutes.

Add garlic and ginger and cook for 1 minute more, until fragrant.

Stir in cumin, coriander, turmeric, and chili flakes (if using). Cook for 30 seconds, stirring constantly.

Add carrots and lentils to the pot and stir to coat with the spices.

Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils and carrots are tender.

Use an immersion blender to partially or fully blend the soup to your desired consistency. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.

Return the soup to the pot (if using a regular blender). Stir in lemon juice and season with salt and pepper to taste.

Serve hot, garnished with fresh cilantro and a dollop of plain yogurt or coconut milk (optional).