Carrot Sweet Potato and Red Lentil Soup with Moroccan Flavors

Ingredients

• 2 tablespoons olive oil
• 1 large Vidalia or sweet yellow onion, chopped
• 1 large sweet potato, peeled and chunked
• 5 to 6 large carrots, peeled and chunked (about 4 cups)
• 1 cup red lentils
• 8 cups vegetable or chicken stock
• 1 tablespoon Harissa paste (I use Cava brand - a fresh paste available at most Mid-Atlantic Whole Foods)
• 2 teaspoons Ras el Hanout
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Nigella seeds (or black caraway) for garnish
• Greek yogurt for garnish
• Cilantro for garnish

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