Carrot Lentil Soup Print
1 Tbsp butter
3 carrots, sliced
2 onions, chopped
2 cloves garlic, minced
1 Tbsp minced ginger root
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
6 cups vegetable or chicken broth
3/4 cup red lentils
Garnish: 2 Tbsp chopped fresh coriander or parsley, 1/2 cup plain low-fat yogurt

In large saucepan, heat butter over medium heat; cook carrots, onions, garlic, ginger, cumin, salt and pepper, stirring often until onions are softened, about 5 minutes.
Add stock and lentils; bring to a boil. Reduce heat, cover and simmer until carrot and lentils are tender, 15 - 20 minutes.
In batches, transfer lentil mixture to blender or food processor; puree until smooth. Return to pan and heat through.
Ladle soup into bowls. Stir coriander into yogurt; swirl or dollop onto each serving.
Serves 4.
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