Lemony Lentil Soup

My dad loved soup. He could live on it. Towards the end of his life, he did. That's all he wanted. Soup and kvass. This is a recipe for a soup he enjoyed as he began to branch out beyond his Asian taste buds. Tons of wonderful spices and a touch of lemon, make this soup stand out.

1 T avocado oil

1/2 c chopped yellow onion

3 large carrots, sliced

1 large potato, chopped

Sauté the onion for 5 minutes, then add the other veggies and cook until tender, about 10 minutes. Add the following spices:

Cumin, turmeric, paprika, curry

I use about 1 tsp of each of these. Set aside half this veggie mix.

Add two slices of turmeric root, black pepper and two slices of ginger to the veggies that are still on the stovetop. Let seasons combine, add a little salt.

Add 4 cups vegetable broth, 1 28 ounce can of diced tomatoes and 1 1/4 c red lentils. Simmer for 20 minutes.

Take half the mixture and puree using an immersion blender. Add back the chopped veggies and the rest of the broth mixture.

As a final step add

1/2 c chopped cilantro

1 T golden kvass and 1 T lemon juice

Salt and pepper to taste