Creamy Coconut Lentil Soup

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   Process the carrots, garlic, ginger and shallots in a food processor until finely chopped. Saute the mixture for 5-7 minutes in coconut oil. Add lentils and stock and bring to a boil. Cook for 20-30 minutes or until mixture is thickened and lentils are tender. Add coconut milk, brown sugar and spinach or kale and cook until spinach or kale is wilted. Add salt and pepper to taste. Add lime juice just before serving.

* Per serving · 4 servings · Values may vary.

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