Coconut Lentil Vegetable Cream Soup

Rinse the lentils under cold water until it runs clear. Soak in water for 30 minutes to 1 hour, then drain.

Heat the coconut oil in a heavy-bottomed pot over medium heat. Add the red bell pepper, ginger, and celery. Sauté for 1 minute.

Add the apple, carrot, cabbage, lentils, Himalayan rock salt, black pepper, turmeric, cumin, and coriander. Mix well.

Pour in the vegetable broth, stir, cover with a lid, and cook over medium heat for 30 minutes or until the vegetables are tender.

Use an immersion blender to blend the soup to your desired consistency.