Carrot and Red Lentil Soup with Coconut Milk


2 Tbsp olive oil
1 medium onion, chopped
2 medium carrots, grated
5 cups water
1 1/2 cup red lentils, rinsed
1 Tbsp fresh ginger, minced
1 clove garlic, minced
1 can (400 ml / 13.5 oz) coconut milk
juice of 1/2 lemon (or 1 Tbsp red wine vinegar)
salt and pepper
cilantro, chopped for garnish (optional)

In a medium pot, heat the olive oil over medium heat. Add the onion and carrots and cook, stirring occasionally for about 3 to 4 minutes until the vegetables start to soften. Add garlic and ginger and cook for an additional minute. Add the water and red lentils. Stir and bring to a boil. Reduce heat. Cover and cook for about 15 minutes until lentils fall apart.
Add the coconut milk and lemon juice. Season with salt and pepper.
Serve garnished with cilantro.