Curried red lentil soup with goji berries and naan

Heat the oven to 350°F. In a small bowl, cover the goji berries with very hot tap water. Let stand while you prepare the soup. Chop the carrot into 1/2-inch pieces. Peel and chop the shallot and garlic. Grate the ginger. Rinse, dry, and chop the cilantro.

In a 4 quart saucepot, heat 2 tablespoons olive oil over medium heat until hot but not smoking. Add the shallots and the carrots to the pan, season with salt, and cook until softened, about 5 minutes. Add the garlic, ginger, and curry powder, and cook until fragrant, about 30 seconds. Add the lentils, 3 cups water and cook until the lentils are tender and falling apart, about 10 minutes. Add half the coconut milk and half the cilantro to the soup, and season to taste with salt and pepper.

• While the soup cooks:

• Heat naan on a baking sheet in the oven until warm and slightly crisp, about 5 minutes.
• Zest and juice the lime.

Drain the goji berries. Ladle with soup into serving bowls. Drizzle in the remaining coconut milk, the lime zest, and juice. Garnish with the remaining cilantro and the goji berries.