Carrot and Red Lentil Soup with Parsley Cream
photo by Sackville
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
4-6
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
-
Parsley Cream
- 1⁄2 cup fresh parsley leaves
- 1 green onion
- 1⁄3 cup sour cream
- 1 pinch cayenne pepper
directions
- 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.
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RECIPE SUBMITTED BY
Hi, I live in Toronto, Ontario. I have been very happily married for 20 years, I enjoy cooking, gardening, and fishing with my best friend (Hubby), and going up north for the peace and quiet from the city, enjoy reading a good book,watching movies,love animals, crocheting which I enjoy making afghan's and dollies, I have won ribbons for my things, and I really enjoy looking over all the recipes here at Zaar and baking them.