Carrot and Red Lentil Soup with Parsley Cream |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Easy, simple but comforting, and delicious, this soup is just right for either family or company. If you wish to skip the garnish, just top with croutons. Enjoy. Ingredients:
2 tablespoons olive oil |
6 small carrots, sliced (1lb) |
1 onion, chopped |
1 small sweet red pepper, chopped |
2 cloves garlic, minced |
2 teaspoons ground ginger |
6 cups chicken stock |
1 cup red lentil, sorted and rinsed |
2 teaspoons lemon juice |
1/4 teaspoon salt |
1/2 cup fresh parsley leaves |
1 green onion |
1/3 cup sour cream |
1 pinch cayenne pepper |
Directions:
1. In large saucepan, heat oil over medium heat; cook carrots, onion, red pepper, garlic and ginger, stirring often, for 5 minutes.
2. Add stock and lentils; bring to boil.
3. Reduce heat, cover and simmer until carrots are tender, 15 to 20 minutes.
4. With immersion blender or in batches in blender, puree soup; return to simmer.
5. Season with lemon juice and salt.
6. Parsley Cream: Meanwhile, finely chop parsley and green onion; place in small bowl.
7. Mix in sour cream and cayenne pepper.
8. Ladle soup into bowls.
9. Garnish with dollop of Parsley cream.
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