Carrot and Lentil Soup

• 3 tablespoons butter
• 1 red onion, chopped
• 1 garlic clove, chopped
• 2 tablespoons sun-dried tomato paste
• 1 lb carrot, grated
• 1 14 cups red lentils, rinsed and drained
• 3 quarts chicken stock
• 12 cup plain yogurt
• fresh cilantro, chopped

1. Heat the butter in a heavy-based saucepan over high heat.
2. When the butter is sizzling, add the onion and garlic and cook for 4-5 minutes, stirring often.
3. Add the sun-dried tomato paste and stir-fry for 1 minute.
4. Add the carrots, lentils and stock to the pan and bring to a boil.
5. Cook at a rapid simmer for 40 minutes, until the lentils are soft.
6. Spoon the soup, in batches, into a food processor or blender and process until smooth.
7. Return the soup to a clean saucepan and cook over low heat for a few minutes, until heated through.
8. Serve with dollops of yogurt and the cilantro sprinkled on top.

butter, red onion, garlic, tomato paste, carrot, red lentils, chicken stock, yogurt, fresh cilantro

Taken from www.food.com/recipe/carrot-and-lentil-soup-447473 (may not work)