For the Soup

• 4 pound carrot peeled and chopped or peeled mini carrots chopped
• 1 1/2 cup red onion chopped
• 1/4 cup coconut oil
• 2 tablespoon fresh ginger minced
• 1/4 cup honey leave out for vegan
• 1 teaspoon ground nutmeg
• 1 tablespoon sherry vinegar or apple cider vinegar
• 8 cup cashew milk
• 1 teaspoon Kosher salt more or less to taste or dietary preference
• 1/2 teaspoon freshly ground black pepper

For the Gremolata

• 1/2 cup hazelnuts chopped and toasted
• 1/2 cup sage
• 1/4 cup extra virgin olive oil
• 1 tablespoon honey leave out for vegan
• 2 dash sherry vinegar
• 1 cup Italian parsley

• 2 teaspoon extra virgin olive oil
• 3 cup onion diced, about 3 medium
• 6 clove garlic finely chopped
• 2 tablespoon fresh ginger peeled and grated
• 1 teaspoon crushed red pepper
• 1 teaspoon ground cumin
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1 1/2 tablespoon ground turmeric
• 2 teaspoon garam masala
• 2 cup dry lentil for 10 servings 400g, uncooked (rinsed and drained)
• 28 ounce canned diced tomatoes for 10 servings, 2 cans
• 28 ounce canned full-fat coconut milk for 10 servings 2 can
• 4 cup vegetable stock
• 2 teaspoon Kosher salt more or less to taste
• 1/2 teaspoon freshly ground black pepper more or less to taste
• 3 tablespoon fresh lemon juice for 10 servings, juice of half a lemon
• 4 cup fresh spinach leaves