Lentil and Carrot Soup

I love soup and this is different than most I make and I loved it but admit not everyone in my home did. 
I made it on vegetarian day but enjoyed it for a few days and it was as good today as when it was first made.

Equipment: Ankarsrum Mixer with the vegetable slicer attachment.

Ingredients:

• 2 tbsp coconut oil
• 1 medium onion 
• 1 1/4 cup lentils
• 1 cup chickpeas
• 2 cups diced tomatoes (fresh or canned)
• 3 large carrots
• 4 cups vegetable broth
• 1 cup water
• 2 cloves garlic minced
• 1/3 cup fresh parsley (chopped)
• 3/4 cup Greek yogurt
• 2 tsp honey
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp ginger
• pinch of cinnamon 
• pinch of cayenne

1. With your vegetable slicer slice the onions and carrots.  Run it through again and it will be finely chopped.
2. Saute the onions and carrots in the coconut oil till soft
3. stir in the spices and garlic
4. Add the broth, tomatoes, lentils and chickpeas
5. Bring this to a soft boil, reduce heat and simmer until \lentils are soft (about 10 minutes)
6. Stir in all but 1 tbsp of the parsley
7. While this is simmering mix together the yogurt, honey and remaining parsley
8. Add salt and pepper if desired
9. Ladle soup into bowls and top with herbed yogurt. Wonderful with Naan Bread.
10. For any remaining soup I just stirred in the herbed yogurt before refrigerating.  Was wonderful warmed up.

Confession....I laid out the recipe in the morning and my husband did most of this as I worked late that night...thus no pictures of the prep. But I sure enjoyed it!