Guest post by Krista Olsen of Liberate Your Plate

This soup is one of my favorites to make during the fall months because it is so versatile and uses really simple ingredients that, together, make a wonderful dish. I like eating a big bowl-full with rustic bread on the side, with cooked potato, as a thick sauce over steamed brussel sprouts, or with brown rice. The soup is thick in texture, earthy with a touch of sweetness in taste, and satisfies with every healthy spoonful!

CARROT GINGER LENTIL SOUP

1 can coconut milk
1/2 can water
1 1/2 cup chopped carrots
1/3 cup red lentils
3 inch piece of fresh ginger
2 garlic cloves
1 medium white onion
2 tbs oil
1 tsp cinnamon
1/2 tsp cumin
pinch of nutmeg
juice from one orange
salt and pepper

Add oil to a pot and heat over medium-high heat. Add onion, salt and pepper, and cook for about 10 minutes until onion is soft. Add carrots, cumin, cinnamon, nutmeg, ginger and garlic. Cook for 5 minutes. Add coconut milk, water, lentils, and orange juice and cook for 15 minutes until lentils and carrots are cooked. Blend with a hand mixer and season with more salt if needed. Serve with rough bread and parsley.

Krista Olsen is a holistic health and lifestyle coach who is passionate about making you feel great about what you eat, your health, and the way you feel about yourself. She blogs at Liberate Your Plate.