RED LENTIL, CARROT AND ROASTED RED PEPPER SOUP

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Red Lentil, Carrot and Roasted Red Pepper Soup image

I made this soup by experimenting with ingredients I had on hand. It turned out to be very tasty! It is also very healthy.

Provided by Hag chef

Categories     Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup dried red lentils, rinsed
1 onion, chopped
1 red pepper, chopped
1 red pepper, roasted, chopped
1 celery rib, sliced
1 garlic clove, minced
2 carrots, peeled and sliced
2 cups chicken broth
1 1/2 cups milk (or 5% cream)
1 tablespoon dried parsley
1 tablespoon lime juice
1 teaspoon ground ginger
1 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon white pepper
4 tablespoons sour cream

Steps:

  • Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
  • Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
  • Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!).
  • Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
  • Taste to adjust any seasoning.
  • Bring it back to a simmer.
  • Serve with a dollop of sour cream, if desired.

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