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
-
-
1 green onion
-
1/3 cup sour cream
-
1/2 cup fresh parsley leaves
Instructions
- 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.