Spiced Red Lentil and Carrot Soup with Garlic

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant.

Stir in the tomato paste, turmeric powder, cumin powder, coriander powder, garam masala, and chili powder. Cook for 30 seconds, stirring constantly, to toast the spices.

Add the diced carrots and rinsed red lentils to the pot. Stir to coat everything with the spices.

Pour in the vegetable broth (or water). Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils and carrots are tender.

Use an immersion blender to partially blend the soup for a creamier texture, or leave it chunky if preferred. (Alternatively, carefully transfer a portion of the soup to a regular blender and blend, then return to the pot).

Season with salt and pepper to taste.

Serve hot, topped with a dollop of plain yogurt or coconut cream, and a sprinkle of fresh cilantro (optional).