3 cloves garlic, finely chopped
1 inch piece ginger, finely chopped
1 medium sized red onion, chopped
¾ cup red lentils
1½ lbs (4 cups) sliced carrots
5½ cups vegetable broth
2 tsp turmeric
1½ tsp za’atar
1 x 14½ oz can light coconut milk
1 5 oz package baby spinach
Salt and pepper to taste
- Place chopped onions and ¼ cup broth in a large soup pot and sauté on medium heat for 6-8 minutes until translucent, adding a bit more broth if the pot gets too dry and the onions start to stick. Add ginger and garlic and sauté for 2 more minutes until fragrant.
- Add carrots, lentils, remaining vegetable broth, turmeric, za’atar and cayenne to the pot. Bring to a slow boil and let simmer for 40 minutes until carrots have softened and spices have blended. Add coconut milk and season with salt and pepper to taste. Using an immersion blender, purée the soup until smooth or leave it somewhat chunky, if you prefer.
- Right before serving, add spinach and reheat soup until spinach is just wilted. Serve immediately.