In a large pot, heat butter and a tablespoon of olive oil. Add the carrots and cook until tender, about 7-10 minutes. In the meantime, slice and clean the leeks. Add them in and allow to soften.

Add the lentils. with 1 1/2 cartons of stock and bring to a boil. Reduce to a simmer and allow to cook about 25-30 minutes. Make sure everything is tender.

When the soup is done, allow to cool for 5-10 minutes. Then puree in batches in a food processor or blender. If the soup is too thick, then add more vegetable or chicken stock.

Once the soup is completely pureed and combined, then separate this base soup into 3 cup portions and save in quart sized freezer bags. If you are making the final soup for dinner, then add in the remaining spices and ingredients. You may need to double or triple the spices if you are serving the entire pot. With just a 3 cup portion of the soup, add 1/2 tsp curry powder, 1/4 tsp chili hot sauce, 1 tbsp olive oil, 2 tbsp butter, 1/2 lemon squeezed, 1/2 cup water added to desired thickness/thinness. Garnish with cilantro or parsley. Add more flavor to taste. Enjoy!