CARROT AND RED LENTIL SOUP WITH PARSLEY CREAM

Carrot and Red Lentil Soup with Parsley Cream image

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.

Provided by Anna P.

Categories Lentil

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

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

Steps:

In large saucepan, heat oil over medium heat; cook carrots, onion, red pepper, garlic and ginger, stirring often, for 5 minutes.
Add stock and lentils; bring to boil.
Reduce heat, cover and simmer until carrots are tender, 15 to 20 minutes.
With immersion blender or in batches in blender, puree soup; return to simmer.
Season with lemon juice and salt.
Parsley Cream: Meanwhile, finely chop parsley and green onion; place in small bowl.
Mix in sour cream and cayenne pepper.
Ladle soup into bowls.
Garnish with dollop of Parsley cream.

Nutrition Facts : Calories 452.9, Fat 16.5, SaturatedFat 4.8, Cholesterol 19.2, Sodium 732.1, Carbohydrate 55.1, Fiber 8.6, Sugar 11.3, Protein 23.3

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