Creamy Carrot Ginger Coconut Soup (Aspen Sun Deck Copy Cat Recipe)

0 Cook lentils according to package instructions until tender. Drain and set aside.
1 Heat a large Dutch oven over medium low heat and add a splash of water or cooking oil to coat (coconut oil would be great here!)
2 Add in the onion, garlic and ginger and sauté until very tender and fragrant, about 3 minutes.
3 Add in the carrots, spices, water and bouillon and bring to a boil. Reduce heat to medium and simmer for 15 minutes until carrots are very tender.
4 Transfer to a blender and add the lentils, coconut milk, lime juice and maple syrup, pureeing in batches if needed.
5 Season to taste with salt.
6 Pour into bowls and serve hot, garnished with green onion, crispy chickpeas, and sesame seeds.