Red Lentil, Carrot And Roasted Red Pepper Soup

• 1 cup dried red lentils, rinsed
• 1 onion, chopped
• 1 red pepper, chopped
• 1 red pepper, roasted, chopped
• 1 celery rib, sliced
• 1 garlic clove, minced
• 2 carrots, peeled and sliced
• 2 cups chicken broth
• 1 1/2 cups milk (or 5% cream)
• 1 tablespoon dried parsley
• 1 tablespoon lime juice
• 1 teaspoon ground ginger
• 1 teaspoon curry powder
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 4 tablespoons sour cream

1. Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
2. Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
3. Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!).
4. Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
5. Taste to adjust any seasoning.
6. Bring it back to a simmer.
7. Serve with a dollop of sour cream, if desired.

red lentils, onion, red pepper, red pepper, celery, garlic, carrots, chicken broth, milk, parsley, lime juice, ground ginger, curry powder, cumin, turmeric, salt, white pepper, sour cream

Taken from www.food.com/recipe/red-lentil-carrot-and-roasted-red-pepper-soup-168228 (may not work)