Lentil Curry Soup

• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 Tbsp olive oil
• 6 cups veggie broth
• 1 1/2 cups dried green lentils
• 2 carrots, diced
• 2 Tbsp curry powder
• 1/2 tsp ginger powder
• 1 cup cashew milk
• salt to taste (about 1 tsp, add 1/2 tsp at a time)

In a pan over medium heat, saute onions and garlic in the olive oil. Meanwhile, combine remaining ingredients to a slow cooker. Add in onions and garlic once done. Allow to cook on medium for 6 hours or high for 4 hours. Transfer about half to 3/4ths of the soup to a blender and puree until smooth before returning to the slow cooker. Add salt last, adjusting as needed.