2 lbs carrots, trimmed, cut into 1-inch pieces (if organic, no need to peel the carrots)
1 medium onion, peeled and roughly chopped
1/2 Tbsp mild curry powder
1/2 Tbsp ground cumin
1 tsp grated fresh ginger root
4 cups vegetable broth
1 cup orange juice
1/4 cup maple syrup
1/2 tsp harissa
1/2 cup lentils (red or brown)
Kosher salt and fresh black pepper, to taste
Chopped scallions, for garnish
In a 5- or 6-quart slow cooker, combine the carrots, onion, curry powder, cumin, ginger, vegetable broth, and orange juice.
Cover, and cook on LOW for 6 hours.
Add the maple syrup, harissa and lentils. Turn the cooker to HIGH and cook for 2 hours.
Turn off the cooker, remove the insert and set aside, and let the soup cool for 15 minutes. Then transfer to a blender and puree, in batches if necessary. Taste, and adjust seasoning with salt and pepper, if necessary.
Ladle into individual bowls, and garnish with scallions. Serve hot, at room temperature, or chilled. (Can be frozen.)