Creamy Vegetable Lentil Soup

2 cups Chicken or Vegetable Broth
2 large Carrots, chopped
1medium Cauliflower, chopped
2 stalks Celery, chopped
1medium Onions, chopped (I use frozen so I don't have to deal with chopping and onion!)
1 28oz can crushed tomatoes
1/2 cup lentils, color of your choice (I use red)
1 tbsp Extra Virgin Olive Oil
1 large jar roasted red peppers, cut into smaller pieces (or make your own using 2 medium red bell peppers)
1 can coconut milk, full fat

1 tbsp turmeric
1 tbsp coriander
Salt & pepper to taste

Using a big soup pot, heat up the olive oil. Add the chopped onions, celery, and carrots. Sauté for 5 or 10 minutes until they start to soften, then add the chopped cauliflower and mix well. Let cool for another 5 or 10 minutes, then add the chicken broth, tomatoes and red peppers. Cover, and let simmer for about a half hour. Add turmeric and coriander, and salt and pepper now. Add the lentils, stirring well, and continue to simmer until the lentils have softened (about 15 minutes). Remove from heat and purée using either a standard blender or an immersion blender. Once the soup is blended, add the coconut milk and re-blend for added creaminess. Enjoy! Serving Size: Makes about 6-8 servings, roughly 1ish cup each.

Number of Servings: 8.0

Recipe submitted by SparkPeople user KSPARROW79.