Creamy vegan curry soup

This soup has become a fast favorite in our house. Creamy and tasty. It goes really well with my curry chicken salad wraps. 

Ingredients:

-carrots

-celery

-onion

-lentils

-quinoa 

-coconut milk

-veggie stock or veggie bullion cube

-pepper

-cumin

-curry

How to make it:

Cook one rough diced onion, 3 rough diced carrots and 3 rough diced celery stalks in ~4 cups of stock overnight in a crockpot. In the morning, cool and purée this mixture. Return to the crockpot. Add 1/2 cup quinoa and 1/2 cup of lentils (rinse and sort). Add 1 can of coconut milk, about 2 cups of diced carrots. Add some pepper, 1 tsp cumin and 2 tsp curry powder (or as much as you want to taste). Cook in the crockpot until lentils, quinoa and carrots are fully cooked. 

You can garnish with cilantro, vegan sour cream, Greek yogurt... You can also add garlic into the soup, if your husband isn't allergic like mine.