Carrot, Lentil & Ginger Soup - cooking recipe

Ingredients

2 liters chicken broth
1 medium onion, diced
1 1/4 kg carrots, peeled & chopped
1/2 medium zucchini
1 cup almond milk or 1 cup cow's milk
2 teaspoons pepper
2 inches ginger, peeled n diced
5 garlic cloves, diced
4 bay leaves
5 teaspoons ground cumin
1 teaspoon dried chili
280 g split red lentils, rinsed
3 teaspoons paprika
1 teaspoon turmeric
2 teaspoons ground coriander

Preparation

Saute onion, ginger n garlic in 2 tsp olive oil adding spices. Cook till tender about 5 minutes Add remainder ingredients and cook until carrots and lentils are tender (approx 30 mins).
Puree in blender in batches.
Return to pot heat through and serve.