Vegan Curried Lentil Soup

runningonrealfood.com

Nina Carter

1 medium white onion, diced (approx. 2 cups, 300 g)

3 carrots, chopped into thick rounds (approx. 2 cups, 300 g)

3 cloves garlic, minced

3 stalks celery, chopped (approx. 320 g)

1 tbsp curry powder

1 tsp each cumin and coriander

½ tsp each salt and pepper

1 ½ cups uncooked red lentils

1 14 oz can light coconut milk

1 28 oz can diced tomatoes with the juices

4 cups vegetable stock

1 tbsp soy sauce or gluten-free tamari

1 tsp coconut sugar or pure maple syrup

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