Coconut Lentil Soup

1 tablespoon olive oil
1 small onion, chopped
1 tablespoon ginger puree
1 small carrot, chopped
1 clove garlic
1 teaspoon turmeric
1-1/2 cups vegetable stock
1 cup crushed tomatoes
1/3 cup dried lentils
1 cup coconut milk
salt and pepper

1. Heat oil in a pot over medium heat and sauté onion, ginger, garlic and carrot until tender.
2. Stir in the turmeric, stock and tomatoes and bring to a boil.
3. Add the lentils, reduce heat to a simmer and cook until lentils are softened, about 40 minutes.
4. Puree the soup with a hand blender, stir in coconut milk and heat just enough to warm. Season with salt and pepper to taste and serve immediately.

Makes 4 servings