Moroccan Lentil & Carrot Soup

• 2 tablespoons olive oil
• ½ medium sweet onion, chopped
• 3 garlic cloves, minced
• 2 cups chopped carrots
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 2 teaspoons coriander
• ½ teaspoon smoked paprika
• ¼ teaspoon cinnamon
• 2 cups red lentils
• 1-15 oz can diced tomatoes
• 4 cups vegetable broth
• Salt and pepper, to taste

Heat the olive oil in a stock pot over medium heat. Sauté the onion and garlic until soft, about 2 minutes. Add the spices and continue to sauté for about 4 minutes. Add the carrots and sauté until the carrots are tender, about 10 minutes.

Add the vegetable broth, diced tomatoes, and lentils; stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.

Use a handheld immersion blender or regular blender to create a creamy soup or serve it as is for a chunky version.

• Yields: 6 (1 cup) servings
• Preparation Time: 40 minutes