Creamy Apricot-Red Lentil Soup

• 1 cup hulled uncooked red lentils, well rinsed
• 4 cups nonfat vegetable stock
• 1 cup carrot juice
• 1 cup nonfat plain yogurt
• 6 large apricots
• 2 tsp. ground cumin, or to taste
• 2 tsp. garlic powder, or to taste
• 1 tsp. onion powder, or to taste
• Salt and freshly ground black pepper to taste
• 13 cup toasted cashews, coarsely chopped, for garnish, optional
• 1/2 cup cilantro leaves, for garnish
• 1/2 cup dried apricots, coarsely chopped, for garnish

1. Put lentils and vegetable stock into a large saucepan, and bring to a boil over medium heat.
2. Reduce heat to medium-low, cover pan and continue cooking for about 15 minutes more, or until lentils are tender.
3. Remove from heat, and set aside.
4. Put 1 cup cooked lentils, carrot juice, yogurt, apricots, cumin, garlic powder, onion powder, salt and pepper into a blender or food processor, and process until smooth.
5. Pour mixture back into pan, and reheat for 3 to 4 minutes.
6. To serve, ladle about 1 1/4 cups soup into individual bowls, and garnish with cashews, if using, cilantro leaves and apricots.

red lentils, nonfat vegetable, carrot juice, nonfat plain yogurt, apricots, ground cumin, garlic powder, onion powder, salt, cashews, cilantro, dried apricots

Taken from www.vegetariantimes.com/recipe/creamy-apricot-red-lentil-soup/ (may not work)