Lentil Potato Soup with Lemon & Ginger

4 cups vegetable stock
1 carrot, diced
2 red potatoes, diced
1 onion, chopped
½ cup peppadew peppers
1 tablespoon fresh ginger juice
½ teaspoon turmeric
1 clove garlic, chopped
½ lemon, zest and juice
1 cup French green lentils, soaked overnight, drained
1 teaspoon sea salt
1/8 teaspoon black pepper

1. Bring stock to a boil in a large soup pot and add the carrots and potatoes. Reduce heat and simmer until tender. Remove carrots and potatoes from pot using a slotted spoon and set aside.
2. Add lentils, peppadew peppers, onions, ginger juice, garlic, and turmeric. Bring to a boil, reduce heat, and cook until lentils are tender about 30 minutes.
3. Puree using an immersion blender until smooth. Stir in the potatoes, carrots, lemon juice and zest, salt and pepper. Thin with a little additional stock if soup is too thick and heat through.