Butternut, Carrot and Coral Lentil Soup

Ingredients:

• 1 butternut squash, peeled and cubed
• 4 carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup coral lentils
• 6 cups vegetable or chicken stock
• 1 tsp cumin
• 2 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until onion is translucent.
2. Add butternut squash and carrots to pot and cook for 10 minutes, stirring occasionally.
3. Add lentils, stock, cumin, salt, and pepper to the pot and bring to a boil. Reduce heat and simmer for 25-30 minutes or until lentils are tender.
4. Remove the pot from heat and blend with an immersion blender or transfer to a blender in batches until completely smooth.
5. Return the blended soup to the pot and heat over low heat until hot. Serve with crusty bread or crackers.

Verdict:

This Butternut, Carrot and Coral Lentil Soup is the perfect comfort food on a cold day. The combination of the sweet butternut squash and carrots with the rich flavor of the lentils is both satisfying and delicious. This soup is also vegan and gluten-free, making it an excellent option for those with dietary restrictions.

Serving suggestions:

Serve this soup with a side of crusty bread or crackers to make it even more filling. You can also garnish with fresh herbs such as parsley or cilantro, and a dollop of sour cream or yogurt. Enjoy!