Makes 4 cups

1 small onion, sliced thinly

3 garlic cloves, minced

3 cups of water, plus a little more

1 cup uncooked red lentils

16 baby carrots, sliced

1 bay leaf

1 tsp mild curry powder

1″ fresh ginger, minced (or 1 tsp ground ginger)

1 tbsp minced fresh cilantro

red pepper flakes as desired (or other heat spice)

1/4 tsp cloves

1-2 tsp garam masala

1 cup fat free soy milk or lite coconut milk

Salt/pepper to taste

Cilantro for garnish

Line a large pot with a thin layer of water, turn heat on high and add onions. Boil/saute for three minutes, add garlic and continue to cook until most of the water has cooked off. Add water, lentils, carrots, bay leaf, curry, ginger, cilantro, flakes and cloves and bring to a boil. Cover and reduce to low; simmer 20 minutes or until lentils are cooked and most of the water has absorbed. Stir in garam masala, let sit (no heat, but covered) 5 minutes. Transfer to a blender, add soy milk or coconut milk and puree until smooth and creamy. Add salt and pepper to taste and garnish with fresh cilantro leaves.