Curried lentil soup=yummy light supper post-holidays!
1T avocado oil
1 onion, chopped
6 stalks of celery, chopped
6 small carrots peeled & chopped
1 small head of cauliflower, chopped
2T biryani paste
2T tomato paste
1C red lentils
4C chicken or veggie broth
2C water
In a large pot sauté the onion in the avocado oil. When soft, add in remaining veggies & sauté lightly. Add in remaining ingredients. Bring to a boil and reduce heat to low-medium and simmer until lentils & veggies are cooked. Allow to cool & transfer to the blender. Purée until smooth.
Serve with a dollop of greek yogurt & chopped cilantro (or crumbled goat cheese & green onions if like me you didn’t have the yogurt or cilantro).