Creamy Vegan Lentil Soup

Heat the olive oil (1 tbsp) in a large pot over medium heat. Add the yellow onion (1 medium) and celery (2 stalks) and sauté for minutes (5), until softened. Start 5m timer

Stir in the garlic (2 cloves), carrots (2 medium), ground cumin (1 tsp), ground turmeric (0.5 tsp), and dried thyme (0.5 tsp). Cook for minutes (2) until fragrant. Start 2m timer

Add the red lentils (1 cup), (14.5 oz) diced tomatoes (1 can), and vegetable broth (4 cups). Bring to a boil, then reduce heat, cover, and simmer for minutes (25), or until lentils are tender. Start 25m timer

Carefully remove about 2 cups of the soup and blend until smooth using an immersion blender or a regular blender. Return the blended soup to the pot.

Stir in the full-fat coconut milk (0.5 cup). Season with sea salt (0.5 tsp) and black pepper (0.25 tsp) to taste. Serve hot, garnished with fresh chopped [fresh parsley].