Carrot, Parsnip, & Lentil Curry Soup

Rainy, icy cold Nova Scotia 'storm-day'.
Runny-nosed toddler cranking over incoming molars and the wrong colour cup.
Husband dying of 'man-cold'. 
And a day to myself to actually think and catch up on life.

These ingredients made for a gloriously soul soothing and sinus-clearing soup. 

It is super thick and creamy. Spicy and sweet. Delicious. 

Carrot, Parsnip, & Lentil Curry Soup
Total Time: 30 minutes

Ingredients:
drizzle of coconut oil
1 onion, diced
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 inch piece of ginger, peeled and minced (or 1 tbsp. ginger powder)
1 tbsp. curry powder
1 tsp. turmeric
1/4 tsp. each salt and pepper
2 tsp. maple syrup
1 cup red lentils
2 cups vegetable broth
1 cup coconut or almond milk
Cilantro for topping, optional
Brown Rice or Quinoa for side, optional

What to do:
1) Medium heat oil with onion in a pot, saute until smelling good! About 2-3 min. 
2) Add carrots, parsnips, ginger,  curry, turmeric, salt, and pepper. Combine and cook for another few minutes. 
3) Add maple syrup, lentils, broth, and milk. Bring to a boil, stirring often to ensure lentils don't stick to the pot. Reduce heat to medium-low heat, maintaining a low boil, while lentils and veggies soften, about 20 minutes.  Keep stirring often, checking if it needs more water to keep it 'soupy'. 
4) Serve atop a bed of brown rice, quinoa or with a crusty piece of bread! Yum!! 

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