Red Lentil and Carrot Soup With Coconut for the Crock Pot" recipe as my base, but tweaked the seasonings and liquids to suit me.
Because I was using my monster carrots, I only needed one carrot for this recipe. It weighed over a pound!
Carroty Red Lentil Soup
1 tablespoon olive oil
2 small red onions, finely chopped
2 heaping tsp sweet curry powder [Penzeys salt-free Maharajah Style Curry Powder]
1 teaspoon sea salt
½ teaspoon ground black pepper
28 ounce can whole tomatoes, including juice [Muir Glen Organic Fire-Roasted Whole Tomatoes]
2 cups red lentils, well rinsed
1 lb carrots, peeled and diced
Juice of half a lemon
3 cups turkey broth
14 ounce can light coconut milk
Sriracha, if desired
Heat olive oil in a large skillet. Add onions and cook until soft. Add curry powder, salt, and pepper. Cook, stirring, for 1 minute.
Add tomatoes and bring to a boil, bashing the tomatoes about with a spoon to break them up.
Place carrots, lentils, lemon juice, and broth in slow cooker insert. Add tomato mixture and stir to combine.
Cover and cook on high for 5 hours.
Add coconut milk and, using an immersion blender, blenderize soup to desired level of smoothness. Adjust seasonings as necessary. Spoon into bowls and garnish with a squiggle of sriracha.