Ingredients:
-1 red onion
-3-4 cloves of garlic
-3-4 potatoes
-about 30 baby carrots
-1/2 cup orange lentils
-4 cups of water
-Vegan bouillon
-GF croutons (optional)
Instructions:
-Grab 1 red onion and about 3 cloves of garlic and finely chop them.
-Place the mixture of the chopped red onions and garlic in a cooking pan, and add about a tablespoon of olive oil and sauté on medium.
-While your mixture is sautéing, peel and cut about 3 or 4 potatoes and place them in a pot, then peel and cut carrots as well and add them as well, add about 1/2 a cup of orange lentils then add about 3-4 cups of water to the pot and place it on medium.
-Once the onion-garlic mixture has turned golden, add that mixture to the pot where you have the rest of your ingredients boiling.
-After letting boil for about 15 minutes check if the potatoes and carrots are cooked all the way through, just try picking them up with a fork and if the fork goes through the potato/carrot easily then you're done!
-Place all the ingredients in the pot in a blender and blend until smooth and creamy.
-After blending, place the soup in the same pot you were using and add a vegan bouillon.
-Let boil on low for 5 mins- and viola! ready to serve!
*optional: add gluten-free croutons to this dish for extra yum!
