• 2 tbsp ghee (or olive oil)
• 1 small onion
• 1/4 c sofrito
• 1 inch knob of ginger
• 1/2 inch knob of turmeric
• 2 medium carrots, peeled and chopped
• 1 small golden beet, peeled and quartered
• 1 c of golden lentils
• 3 cups of vegetable stock
• 1/3 c hummus
• handful of cilantro (leaves and stems)
• 1 can of coconut milk
• s&p

Garnish:

• Toasted croutons
• coconut flakes
• micro herbs
• drizzle of coconut cream

Equipment:

• Dutch oven
• cutting board
• knife
• wooden spoon
• high powered blender

1. In a dutch oven, over medium high heat, add ghee (or olive oil) and onion and sauté for a couple of minutes.
2. Add sofrito, ginger, turmeric and sauté for 4-5 minutes.
3. Add carrots, golden beets, lentils, vegetable stock, and bring to a boil. Reduce heat to medium low. Cook until lentils are tender (approximately 20 minutes).
4. Stir in hummus, cilantro, and ladle soup into a high powered blender. Blend on low to medium until smooth.
5. Add back to dutch oven and stir in coconut milk.
6. Adjust seasoning with s&p as desired.
7. To serve: Garnish with croutons, coconut flakes, micro herbs and a drizzle of coconut cream.