Serves 10
 

2 cups carrots chopped
2 cups celery, chopped
1 large onion, chopped
1 large sweet potato, butternut squash, or Red potato, shop into large chunks
5 garlic cloves, minced
1 teaspoon cumin seed
2 tablespoons olive oil or ghee

Sauté above ingredients in large Dutch oven until soft, about 10 minutes.

Add -
2 cups lentils
2 teaspoons herbs de Provence
2 Bayleaves
8 cups of water
2 teaspoons to 1 tablespoon sea salt (to taste)
1 teaspoon freshly ground pepper

Bring ingredients to a simmer and cook for approximately 1 hour or until
ingredients are soft, stirring occasionally. Remove from heat and take out Bayleaves

Add -
one 7 ounce box Let's Do Organic coconut cream
2 teaspoons (or more. depending on your taste) fresh chopped ginger
1/2 cup cooking sherry (optional)
Purée ingredients in batches using high-speed blender.

Additional ingredients:
1 bunch fresh cilantro, chopped
Dried  seaweed (reconstituted with warm water)
fresh avocado, chopped
Fresh sprouts or Pea shoots
Raw sauerkraut

Top with fresh cilantro, pea shoots or other fresh sprouts, seaweed, fresh
avocado and sauerkraut