RED LENTIL AND CREAMY CARROT SOUP

Serves: 6-8

■ 1 tbsp (15 ml) salted butter

■ 1 tbsp (15 ml) extra virgin olive oil

■ 2 medium white onions, diced

■ 2 garlic cloves, minced

■ 4 carrots, roughly chopped

■ 1-inch (2.5-cm) piece ginger, peeled and minced ■ 1 tsp (5 ml) granulated sugar

■ 1 tsp (5 ml) ground coriander

■ 1 tsp (5 ml) ground cumin

■ 1/2 tsp (2.5 ml) ground turmeric

■ Kosher salt and ground black pepper

■ 6 cups (1.5 L) chicken stock, divided

■ 3/4 cup (180 ml) dried red lentils

■ 1 (13.5-oz/384-ml) can coconut milk

■ 1 carrot, grated

■ 1/2 cup (125 ml) freshly chopped cilantro, or more to taste

1. In a large, heavy-bottomed soup pot or Dutch oven over medium heat, melt the butter and oil. Add the onions and garlic and sauté for 5 to 6 minutes, or until the onions start to soften and become transparent.

2. Add the carrots, ginger, sugar, coriander, cumin, turmeric and a large pinch of salt and pepper. Mix to combine.

3. Pour in 1 cup (250 ml) of the stock, bring to a simmer and cook, uncovered, for 5 minutes. Rinse the lentils and set aside.

4. Add the remaining stock and turn up the heat to medium-high. Add the lentils, stir and bring to a boil. Boil for a full minute and then turn down the heat to a low simmer. Simmer, uncovered, for 20 to 25 minutes.

5. Remove from heat and let cool for 20 to 30 minutes before puréeing. If you’re using a food processor or blender, do so in batches.

6. Return the soup to the pot, add the coconut milk and place the pot over medium-low heat. Bring back to a low simmer until warmed through.

7. Garnish with a sprinkle of grated carrot and cilantro.