Spiced Carrot and Lentil Soup

I enjoy having soup but must admit I put all this effort into making a good soup and am usually left somewhat disappointed.  I will eat it but Ewan is never a fan and often opts for a canned option (ouch!).  Then I discovered this mixed vegetable lentil soup and it is delicious!!  Ewan even asked for me to make a second pot (unheard of!).  So I thought I would share it and if you do make it, let me know what you think!

 Spiced Carrot and Lentil Soup

 1/8 cup olive oil

3 garlic cloves, sliced

1 onion, peeled and sliced

2 tbsp. curry powder

1 tsp cumin

½ tsp cinnamon

3 celery stalks, chopped

3 cups carrots, chopped

2 cups butternut squash, chopped

1 sweet potato, chopped

8 cups of water or stock

½ cup almond milk (can be cream or any milk alternative)

¼ cup fresh basil

¼ cup fresh cilantro

2 cups of green lentils (I cooked this first in a separate pot)

1. Add olive oil, garlic, onion, curry, cumin and cinnamon to a large pot and sautee for a few minutes
2. Add in celery, carrots, squash and sweet potato and sautee for a few more minutes.
3. Add 8 cups of water or stock, bring to a boil and then simmer on low for about 45 minutes.
4. Once vegetables are soft, puree with a hand blender.  Then add in almond milk (or alternative), basil, coriander and lentils.
5. Blend again. 
6. Season with salt and pepper
7.  Enjoy!!