Thick, rich, and delicious, this soup is full of healthy veggies and lentils! Serve it with whole grain bread for a wonderfully satisfying meal!
Add the onions, celery, carrots, and mushrooms, then mix them into the melted butter. Add the Magickal Seasoning Blend and mix it in. Cook the vegetables for twelve minutes over medium-high heat.
Add the mashed roasted garlic, sugar, curry powder, coriander, cumin, cardamom, and thyme. Mix them in and cook for three more minutes.
Add the cans of tomatoes (including the liquid), Tamari, vegan broth, and water. Add the bay leaf, cover the pot, and bring the soup to a boil over medium heat.
Optional step: Remove about six cups of the soup to a bowl, then blend it with an immersion blender until it is smooth and creamy. Pour the blended portion back into the pot and stir to combine.
Cover the pot again, and let the soup stand for thirty minutes. Serve and enjoy!
This soup freezes beautifully! Let it cool, then freeze portions in containers with lids or in Ziploc bags. Defrost and heat to piping hot when you are ready to serve the soup.