Spiced Red Lentil-Carrot Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This velvety soup with a touch of garlic is seasoned with fresh ginger, cumin, and turmeric, and tastes as good as it looks. Ingredients:
2 tablespoons oil |
1 large onion, chopped |
1 tablespoon grated gingerroot |
2 tablespoons ground cumin |
1 teaspoon ground turmeric |
12 carrots, peeled, chopped |
2 cups red lentils |
4 cups 25%-less-sodium chicken broth |
3 cups water |
1 (270 g) tub philadelphia savoury garlic cooking creme cream cheese product |
Directions:
1. Heat oil in Dutch oven or large deep skillet on medium heat. Add onions and ginger; cook and stir 5 min. or until crisp-tender. Stir in cumin and turmeric; cook and stir 1 min. Add carrots, lentils, broth and water; stir. Bring to boil; cover. Simmer on medium-low heat 30 to 45 min. or until vegetables are tender.
2. Blend soup, in small batches, in blender until smooth. Return to pan. Whisk in Cooking Creme; cook and stir 5 min. or until heated through.
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