Carrot and Lentil Soup, with Lime

I'm liking Emily's idea of being more loose and free with recipe trials.  If something works, write it down with a few notes about your tweaks and fails.  And for me, that means even if I don't have a great picture.  If the tummy loved it, it deserves to be remembered for that time I can't think of anything to make!  I have a little black book for this purpose... but I haven't used it for over a year.  Which obviously means it's not working.

Which leads me to this mustard colored soup.  It's delicious.  I was rather dubious at first.  I mean come on, lentils and carrots.  But what's a girl's to do when her husband is out swimming in the cold rain and his return is imminent and he's sure to be shivering and class is soon afterwards and her cupboards are missing so many key soup ingredients.

So this girl went to her trusted online recipe folder of "things to try one day" and scanned through the soup recipes.  Nope, don't have onions. Nope, I don't have potatoes. Nope. Nope. Nope. Nope. Hmmm... carrots and lentils...

Here's the recipe:

http://angiesrecipes.blogspot.com/2010/10/carrot-and-lentil-soup.html

Tweaks 

i.e. what I did

~2 cups green lentils

3 carrots, shredded (that's all I had)

water

McKay's chicken seasoning

Ground cumin

Garlic powder

Onion Powder

Tumeric

Squirt of Bragg's Liguid Aminos (for that umami depth)

salt/pepper

juice of 1/2 a lemon

Savory cashew cream/mayonnaise stuff I had in the fridge.  I'm sure yoghurt, milk, or coconut milk would work great too.

On Top:

Fresh Lime juice (don't skip, this made it DELISH!)

Cilantro

Drizzle of extra virgin olive oil