Carrot & Lentil Soup - cooking recipe

Ingredients

6 large carrots, peeled and chopped
1 large sweet onion, chopped
2 stalks celery, chopped
2 garlic cloves, crushed
1/2 cup dried brown lentils
4 cups vegetable stock
2 cups water
1 1/2 tablespoons cumin
1/2 cup buttermilk (may substitute sour cream or cream for gluten-free version)
black pepper or white pepper

Preparation

Place onion, garlic and cumin in a stock pot with 1/2 cup of the vegetable stock. Cook over medium-low heat until onion is soft and translucent.
Add carrots and celery. Stir and cook for a 4-5 minutes (until coated with stock and somewhat soft).
Add remaining 3 1/2 cups of vegetable stock (I like the low-sodium varieties) and 2 cups water. Bring to a boil, then simmer over low heat for 20-30 minutes.
When carrots are softened (easily pierced with a fork), scoop 1-2 cups of soup at a time into a blender or food processor.
Blend until smooth, thick and creamy. Repeat until you have processed all the soup.
Return blended soup into the stock pot and add lentils.
Cook over low to medium-low heat for 20-30 minutes, until lentils are soft.
Refrigerate at this point to serve later, or continue to the next step.
Ladle into soup bowls and add a tablespoon of buttermilk (or cream or sour cream) to each serving. Stir.
Add freshly ground pepper to taste, garnish with parsley or basil (if desired) and serve. You may also add parmesan cheese or other toppings that you like.
Serve with a thick, crusty bread and a side salad.