Red Lentil Soup with Curry and Coconut Milk

I love this soup--so yummy!

3 Tbsp vegetable oil
2 medium onions, chopped
1 cup red lentils
3 medium carrots, peeled and chopped
1 14-oz can coconut milk
1 bay leaf
3 cloves garlic, minced
1-inch piece fresh ginger, minced
1 Tbsp red curry paste
½ cup cilantro, chopped

In medium saucepan, heat 2 Tbsp oil over medium heat. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp salt, and bay leaf. Cover, and bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender, about 20 minutes.

Meanwhile, in a small skillet, heat remaining 1 Tbsp oil over medium heat. Add garlic, ginger, curry, and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.

Remove bay leaf, salt to taste, and serve and enjoy!