International Carrot Day

Carrot & Coriander Soup with Lentils, Coconut & Pumpkin Seeds

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 3 large carrots, peeled and chopped
• 1 tsp ground coriander
• ½ cup red lentils, rinsed
• 500ml vegetable stock
• 200ml coconut milk
• Sea salt and black pepper to taste
• 1 tbsp fresh coriander, chopped (for garnish)
• 2 tbsp pumpkin seeds, toasted

Instructions:

1. Heat the coconut oil in a saucepan and sauté the onion for 3–4 minutes until soft.
2. Add the carrots and ground coriander, stir, and cook for another 2 minutes.
3. Stir in the red lentils and pour in the vegetable stock. Simmer for 20 minutes until the carrots and lentils are soft.
4. Blend until smooth, then stir in the coconut milk.
5. Season to taste and serve topped with fresh coriander and toasted pumpkin seeds.

Thank you to Melissa Cohen, Functional Medicine Nutritionist for this recipe.

For more from Melissa please see her website: https://www.melissa-cohen.com/