Spiced Carrot and Lentil Soup

Rinse 1 cup of red lentils thoroughly under cold water until the water runs clear.

Peel and dice 4 large carrots, 1 medium onion, 3 cloves of garlic, and grate 1 inch piece of ginger.

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent.

Add the minced garlic and grated ginger to the pot and sauté for another 1 minute until fragrant.

Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne pepper. Stir for 30 seconds to toast the spices.

Add the diced carrots to the pot and stir to coat with the spices. Cook for 5 minutes.

Add the rinsed lentils and 4 cups of vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes until the lentils and carrots are tender.

Using an immersion blender, blend the soup until smooth. Alternatively, transfer in batches to a regular blender.

Stir in 1/2 cup of coconut milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer for an additional 5 minutes.

Remove from heat and stir in 2 tablespoons of lemon juice.

Serve hot, garnished with a dollop of Greek yogurt (about 2-3 tablespoons per serving), a sprinkle of fresh cilantro, and 1 tablespoon of pumpkin seeds per serving.