Spiced Roasted Carrot and Lentil Soup

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

2 tbsp EVOO or coconut oil⁠ ⁠

3 lrg carrots, diced small⁠

1 med onion, diced small⁠

2 ribs celery, diced small⁠

1 tbsp ginger, minced⁠

3 lrg garlic cloves, minced⁠

1 ⅓ cups red lentils, rinsed⁠

5 cups vegetable stock

2 bay leaves⁠

1 tbsp mild curry powder⁠⁠

2 tsp ground cumin⁠⁠

2 tbsp tomato puree

1 tsp paprika⁠ ⁠

1 tsp salt⁠⁠

1 tsp black pepper⁠

1 cup coconut milk⁠

1 tsp apple cider vinegar⁠

subheading: Thai Topper:

1 tbsp EVOO or coconut oil⁠

2 inch ginger, thin matchsticks ⁠

1 small red chilli, thinly sliced⁠

2 garlic cloves, thin slices⁠

2 tbsp fresh coriander leaves⁠

Directions at plantbasedandveganfood.com

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