1cup dried lentils (red or orange), rinsed per package instructions
1 (13.5-ounce) can well-shaken and stirred unsweetened coconut milk
1 teaspoon kosher salt
ground black pepper to taste
optional, Chopped fresh parsley leaves, for serving and sour cream.
Over medium heat, heat oil in a large pot or Dutch oven. Add carrots and shallots; cook, stirring often, until shallots are tender, about 5 minutes.
Stir in minced garlic, ground ginger, ground turmeric, ground cumin and red pepper chili flakes. Cook, stirring constantly, until fragrant, about 30 seconds.
Stir in broth and lentils; bring to a boil.
Reduce heat to medium-low and simmer until carrots and lentils are tender, about 20 minutes.
Transfer to a high-speed blender (you may need to do this in several batches) and blend until completely smooth. Return pureed soup to pot. Alternatively, you can use an immersion blender directly in the post.
Stir in coconut milk, salt and pepper. If necessary, thin out soup with additional broth or water if desired.
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