Carrot and lentil soup

Instructions

1. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add ginger and curry powder and cook, stirring, for 1 minute or until fragrant.
2. Add carrots, lentils and stock and bring to the boil. Reduce heat and simmer, partially covered, for 15 minutes or until lentils and carrot are tender. Using a stick blender, blend soup until smooth. Serve topped with yoghurt and fresh coriander leaves.