Carrot and Red Lentil Soup

Ingredients

• 1 teaspoon cumin seeds
• 2 tablespoons olive oil
• 1 ½ pounds carrots, roughly chopped (about 4 cups)
• 3 large shallots, thinly sliced
• 1 1-inch piece fresh ginger, peeled and grated (2 teaspoons)
• 2 teaspoons ground turmeric
• 4 cups low-sodium vegetable broth
• ⅔ cup dried red lentils
• 1 ½ cups well-shaken and stirred unsweetened coconut milk (from a 13.5-ounce can)
• 1 ½ teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper
• Chopped fresh cilantro leaves, for serving

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