It’s that time of year to use up the last ripened tomatoes out of your garden and make a delicious soup that you can warm up to on those chilly evenings.
TOMATO LENTIL SOUP
2 chopped carrots, ¼ teaspoon cinnamon
2 chopped celery stalks, 2 cups rinsed lentils
½ chopped onion, 8 cups vegetable broth
2 minced garlic cloves, 3 cups diced tomatoes (or 1-15oz can)
1 teaspoon cumin, 1-6oz can tomato paste
1 teaspoon turmeric, ½ cup coconut milk
1 teaspoon paprika, salt and pepper to taste
2 teaspoons coriander
Saute onion, garlic, carrots, celery with coconut oil over medium heat until soft.
Add spices and continue to saute for 3 minutes.
Add lentils and broth and simmer for 10 minutes.
Add remaining ingredients and simmer another 10 minutes.
Let cool a bit, then put in food processor and blend until smooth.