Carrot and Lentil Soup

There are other versions here but this one is slightly different. It comes from Kitchen Seasons by Ross Dobson.

• Ready In: 1 hr 5 mins
• Serves: 4
• Yields: 4

Ingredients

• 3  tablespoons butter
• 1  red onion, chopped
• 1  garlic clove, chopped
• 2  tablespoons sun-dried tomato paste
• 1  lb carrot, grated
• 1 1⁄4 cups red lentils, rinsed and drained
• 3  quarts  chicken stock
• 1⁄2 cup plain yogurt
•  fresh cilantro, chopped

Directions

1. Heat the butter in a heavy-based saucepan over high heat. When the butter is sizzling, add the onion and garlic and cook for 4-5 minutes, stirring often. Add the sun-dried tomato paste and stir-fry for 1 minute. Add the carrots, lentils and stock to the pan and bring to a boil. Cook at a rapid simmer for 40 minutes, until the lentils are soft.
2. Spoon the soup, in batches, into a food processor or blender and process until smooth. Return the soup to a clean saucepan and cook over low heat for a few minutes, until heated through.
3. Serve with dollops of yogurt and the cilantro sprinkled on top.