Carrot Coconut Soup
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Rich and savory, this healthy soup will hit the spot on any night of the fall season.
Ingredients
• 1 tablespoon olive oil
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons turmeric
• 2 teaspoons cumin seeds
• 1 teaspoon salt
• 1/2 teaspoon cracked black peppercorns
• 1 (28 ounce) can tomatoes, including juice
• 2 large carrots, peeled
• 2 cups red lentils, well washed
• 1 tablespoon fresh lemon juice
• 6 cups vegetable or chicken broth
• 1 (14 ounce) can light coconut milk
• 1 -4 teaspoon of hot sauce, your choice
• 1/2 cup finely chopped cilantro, for garnish
Instructions
1. Select the Brown/Sauté function on your Multi-Cooker.
2. Combine olive oil and onions, cooking until soft.
3. Add garlic, turmeric, cumin seeds, salt and pepper and cooking for 1 minute, stirring.
4. Add tomatoes and bring to boil. Break tomatoes while stirring.
5. Blend in carrots, lentil, lemon juice and broth.
6. Select Start/Stop to switch to Slow Cook Function.
7. Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours.
8. Add coconut milk, stir and continue cooking on high for 20 more minutes, until heated through.
9. Serve in bowls topped with cilantro and dash of hot sauce.