Spiced Red Lentil Soup

• 1/4 cup olive oil
• 1 large onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 tablespoon grated root ginger
• 2 cloves garlic, crushed
• 1 small red chilli, seeded and chopped
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon cayenne pepper
• 800 g carrots, peeled and roughly chopped
• 375 g packet red lentils, soaked in 2 cups water for 20 minutes
• 6 cups vegetable juice
• 4 cups chicken stock
• 250 ml PHILADELPHIA Light Cream For Cooking
• salt and freshly ground black pepper, to taste
• mint sprigs, for garnish
• Warmed naan or roti, to serve

1. HEAT the oil in a stock pot and saute the onion, ginger, garlic and chilli until softened.
2. Add the spices and carrots and cook for a further minute.
3. Add the lentils and soaking liquid, vegetable juice and stock, cover and simmer for 3045 minutes or until the vegetables are completely tender.
4. BLEND or process the soup until smooth then return to the stock pot.
5. Whisk the PHILLY into the soup until smooth, simmer for a further 5 minutes until well heated.
6. Season, then ladle into serving bowls, garnish with mint and serve with warmed naan.
7. Serve immediately.
8. HANDY TIP: Thin with additional stock or water if necessary.

olive oil, onion, grated root ginger, garlic, red chilli, ground cumin, ground coriander, turmeric, ground cardamom, cayenne pepper, carrots, packet red lentils, vegetable juice, chicken stock, salt, mint sprigs, roti

Taken from www.kraftrecipes.com/recipes/spiced-red-lentil-soup-123724.aspx (may not work)