Carrot and Red Lentil Soup with Parsley Cream

Recipe by Anna P.
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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