Carrot And Red Lentil Soup With Parsley Cream

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

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.

olive oil, carrots, onion, sweet red pepper, garlic, ground ginger, chicken stock, red lentil, lemon juice, salt, parsley cream, parsley, green onion, sour cream, cayenne pepper

Taken from www.food.com/recipe/carrot-and-red-lentil-soup-with-parsley-cream-62144 (may not work)