This winter's best soup, hands down...

Red Lentil Soup with Curry and Coconut Milk
 
 3 Tbs. vegetable oil
 2 medium onions, chopped (2 cups)
 1 cup red lentils
 3 medium carrots, peeled and roughly chopped (1 cup)
 14-oz. can light coconut milk (you can use regular, but I'm always looking to cut out fat/calories)
 1 bay leaf
 3 cloves garlic, minced
 1-inch piece fresh ginger, minced
 1 Tbs. curry powder, preferably hot
1/2 cup chopped cilantro

In medium saucepan, heat 2 Tbs. oil over medium heat. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp. salt and bay leaf. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes.

Meanwhile, in small skillet, heat remaining 1 Tbs. oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.

Remove bay leaf. In food processor or blender, puree soup in batches until smooth, or use immersion blender. Taste, and add a bit more salt if desired. Serve hot.