Easy Spiced Carrot and Lentil Soup

Heat the olive oil in large pot or Dutch oven and sautè the onion for 4-5 minutes until softened and translucent.
1 tablespoon olive oil
1 medium onion
Add the garlic, ginger and red chili flakes and continue to cook for another minute until fragrant.
2 large garlic cloves
1- inch fresh ginger knob
½ teaspoon red chili flakes
Next, stir in the ground cumin and coriander, let them toast for a few seconds, then add tomato paste and cook for a further minute until it darkens.
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons tomato paste
Add the carrots, red lentils and vegetable stock. Bring to the boil, then reduce the heat, cover and simmer for 20 to 25 minutes, until the carrots are tender and the lentils have broken down completely.
1 pound carrots
1 cup red lentils
4 cups vegetable stock
Blend the soup until completely smooth using a hand blender. Season to taste with salt and pepper, then serve topped with fresh coriander.
Salt and freshly ground black pepper to taste
Fresh cilantro
## Notes (for recipe card)