Instructions

1. Preheat oven to 400°F.
2. Toss carrots in a little bit of oil and salt and transfer onto a baking tray lined with parchment paper.
3. Roast carrots for 30-40 minutes until just tender and caramelized. Remove from the oven.
4. Heat oil in a pan. Sauté onions until translucent. Then add garlic, ginger and ground coriander. Stir for a minute.
5. Now add lentils and vegetable stock, bring to boil and reduce the heat. Let it simmer covered for 15 minutes. Stir from time to time so they won’t stick to the bottom.
6. Finish the soup by puréeing roasted carrots, cooked lentils, coconut milk, lemon juice and turmeric powder in a blender until smooth.
7. Heat on a stove and season with salt and pepper.
8. Serve with fresh cilantro.