Olive Oil | Carrots | Shallots Garlic | Ginger | Turmeric | Cumin Red Pepper Flakes | Broth | Lentils Coconut Milk | Kosher Salt Black Pepper | Parsley | Sour Cream
Heat oil, add carrots and shallots and cook for 5 minutes. Stir in garlic, ginger, turmeric, cumin and red pepper chili flakes. Cook about 30 seconds.
Stir in broth and lentils and bring to a boil, then simmer for 20 minutes. Transfer to a high-speed blender and blend until smooth. Return pureed soup to pot.
Stir in coconut milk, salt and pepper. If necessary, thin out the soup with additional broth or water. Top with chopped parsley and sour cream.
Filling and wholesome