Curry Lentil Soup

This soup is excellent when you're sick.  If cooking any other time, use only 1 jalapeño and 4-5 cloves of garlic.

3 tbsp vegetable oil
1.5 tbsp grated ginger
9 cloves of garlic, pressed
1 tsp cumin seed
1 tsp ground coriander
1 tsp curry powder
1/2 tsp garam masala
2 jalapeño chiles, de-seeded and diced
4 cups low-sodium vegetable stock
2 cups hot water
1 cup green lentils, rinsed well
3/4 cup red lentils, rinsed well
2 small red or purple potatoes, diced
2 large carrots, diced
1 tbsp lime juice (from half a lime)
1 tsp - 1 1/4 tsp salt

Add the vegetable oil to a large pot and place on medium heat.  Once the oil is hot add the ginger, garlic, cumin seed, coriander, curry powder, garam masala, and jalapenos and cook for 1 minute, stirring frequently.  Add the vegetable stock and hot water, the green and red lentils, and the potatoes and carrots, then bring to a boil.  Reduce the heat, cover the pot, and cook at a mild simmer for 1 hour.  Add the salt and lime juice and cook for 2 more minutes, uncovered.  Add more salt to taste if needed.  Use an immersion blender to slightly puree to desired thickness.