Carrot and Red Lentil Soup with Parsley Cream

Description: 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.

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
• 1/2 cup fresh parsley leaves
• 1 green onion
• 1/3 cup sour cream
• 1 pinch cayenne pepper

Steps:

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.