Ingredients
2 pounds orange carrots
2-3 white carrots, or 1 large parsnip
2 tablespoons extra virgin olive oil
1 large onion, diced
1 large stalk of celery, diced
2 tablespoons tamari
5 tablespoons red lentils
1/4 cup brown rice
6 cups of filtered water (or vegetable/chicken stock)
1 can full fat coconut milk
2 tablespoons coconut oil (or ghee)
1 1/2 teaspoons curry powder
1 1/2 teaspoons fresh ginger, grated
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon paprika
Sea salt and pepper to taste
Preparation
