Lentil soup with turmeric | Warming and healthy

Heat the olive oil in a pot and sauté the finely chopped onion. Add the thinly sliced carrots and minced garlic cloves, and sauté for 5 minutes.

Add the ground cumin, turmeric, and dried rosemary to the pot and sauté quickly for about 20 seconds. Add the diced tomatoes, stir, and let simmer for 5 minutes.

Pour the vegetable broth into the pot, add the red lentils, cover with a lid, and cook for 30 minutes. Let the soup cool down for a while. Pour half of the cooled soup into a blender. Blend the soup and return it back to the pot.