Spiced Red Lentil-Carrot Soup
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Philadelphia Cooking Creme
"This velvety soup with a touch of garlic is seasoned with fresh ginger, cumin, and turmeric, and tastes as good as it looks."
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Ingredients1 h 15 m servings 315 cals
Original recipe yields 8 servings
- 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.
- 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.
- Serving Suggestion: Garnish with fresh mint leaves just before serving.
- Note: For a thinner consistency, stir additional chicken broth or water into hot soup before serving.
Per Serving: 315 calories; 8.9 g fat; 43.4 g carbohydrates; 17.5 g protein; 18 mg cholesterol; 382 mg sodium. Full nutrition