Carrot Ginger Soup

Directions

1. Chop the onions and celery and cut the carrots into 1/2” thick coins.
2. Heat the avocado oil in a large stock pot and add the veggies. Season with ¼ teaspoon salt.
3. While the vegetables cook, roughly chop the sweet potato into ½” thick cubes, then add to the pot. Stir to combine.
4. Pour in the broth and cover with a lid to bring to a simmer.
5. While the soup cooks, peel the ginger and turmeric and add to a blender. Scoop out about a cup of broth from the soup and add to the blender; pulse until completely smooth.
6. Pour the ginger-turmeric mixture into the soup, and add the chickpeas and lentils.
7. Bring the soup to a boil, then lower heat to a simmer. Continue cooking until the veggies are soft and lentils are tender, about 1 hour.
8. Stir in the coconut milk, cumin, remaining salt, and pepper. Adjust seasonings to taste and serve.