Carrot Lentil Soup |
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. |