1 TB olive oil
1 med white or yellow onion, diced
2 Cups of your favorite veggies (carrots, celery, etc)
3 cloves garlic, minced
½ TB fresh or powdered ginger
1 TB mild yellow curry powder
3 Cups Veggie broth
1.5 Cups nut milk
1 (15 oz) can pumpkin puree
2-3 TB brown sugar
1 tsp thyme (I use fresh)
1 Cup green or brown lentils, rinsed
1 tsp salt, or more to taste
Freshly ground black pepper
1. Add olive oil in a large pot and place over medium high heat. Once oil is hot, add in onion, carrot and garlic. Sauté until onions are translucent, about 3-5 minutes. Bring heat to medium low and add in ginge and curry, stir together for 1 minute.
2. Stir in veggie broth, nut milk, salt, brown sugar, thyme, lentils, and pumpkin. Add freshly ground black pepper to taste (I did about 3 cranks).
3. Bring soup to boil, then reduce heat and simmer over medium low for 30-40 minutes or until lentils are soft and tender. The soup thickens up. Taste and adjust seasonings as necessary.