Step 1

Heat oil in a large pot or dutch oven over medium heat. Add onion, celery, garlic, ginger, and cumin. Reduce heat and cook slowly until onions are translucent. (This is called sweating the onions, which helps to give a smooth, velvety texture to the soup)

Step 2

Add stock, lentils, and carrots and bring to a boil, then reduce heat and simmer for about 30 minutes or until carrots and lentils are tender. Stir in the orange juice.

Step 3

Use an immersion blender to puree right in the pot. Alternatively, you can transfer in batches to a blender or food processor. Allow the soup to cool somewhat first, and keep the steam hatch open on the blender lid.

Step 4

Serve hot, garnished with parsley or red pepper flakes