Spiced Carrot and Red Lentil Soup - alive magazine

Ingredients

• 1 cup (250 mL) dried red lentils
• 2 Tbsp (30 mL) extra-virgin olive oil, plus more for serving
• 1 small white onion, diced
• 3 to 4 garlic cloves, peeled and minced
• 4 large heirloom carrots, chopped
• 1 Tbsp (15 mL) ground cumin
• 1 Tbsp (15 mL) ground coriander
• 1 tsp (5 mL) ground caraway
• 1 tsp (5 mL) ground turmeric
• 4 cups (1 L) vegetable broth
• 1 cup (250 mL) coconut milk, plus more for serving
• Fresh herbs (parsley or cilantro), chopped
• Salt
• pepper
• Fresh herbs for serving (optional)