Carrot and Red Lentil Soup with Parsley Cream

“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.”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

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

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