Carrot And Red Lentil Soup With Parsley Cream - cooking recipe

Ingredients

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

Preparation

In large saucepan, heat oil over medium heat; cook carrots, onion, red pepper, garlic and ginger, stirring often, for 5 minutes.
Add stock and lentils; bring to boil.
Reduce heat, cover and simmer until carrots are tender, 15 to 20 minutes.
With immersion blender or in batches in blender, puree soup; return to simmer.
Season with lemon juice and salt.
Parsley Cream: Meanwhile, finely chop parsley and green onion; place in small bowl.
Mix in sour cream and cayenne pepper.
Ladle soup into bowls.
Garnish with dollop of Parsley cream.