Carrot and Red Lentil Soup with Parsley Cream
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Chef & Child Ingredient of the Month, June 2015
2 tablespoons olive oil
6 small carrots, sliced (1 lb.)
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
¼ teaspoon salt
½ cup fresh parsley leaves
1 green onion
1/3 cup sour cream
1 pinch cayenne pepper
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.
For 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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