Name: Creamy Red Lentil Soup with Parsnip, Carrot, Lime & Cilantro
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 medium carrots; 2839 ml chicken or vegetable broth; 1 small bunch cilantro; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 355 ml heavy whipping cream; 1 ½ limes; 6 medium parsnips; 1 ½ medium yellow onions; black pepper; coriander, ground; neutral vegetable oil; red lentils, dried; salt

Creamy Red Lentil Soup with Parsnip, Carrot, Lime & CilantroCreamy Red Lentil Soup with Parsnip, Carrot, Lime & Cilantro — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

6 medium carrots

2839 ml chicken or vegetable broth

1 small bunch cilantro

3 cloves garlic

3 (2 ½ cm) pieces ginger root

355 ml heavy whipping cream

1 ½ limes

6 medium parsnips

1 ½ medium yellow onions

black pepper

coriander, ground

neutral vegetable oil

red lentils, dried

salt

Instructions

Wash and dry the fresh produce.

Peel, trim, and medium dice parsnips and carrots. Place both in a large bowl.

Preheat a large pot over medium-high heat.

While the pot heats up, peel, halve, and medium dice onions. Add to the bowl with the other veggies.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until starting to soften, 5-6 minutes. (Reserve bowl for later use.)

Meanwhile, using a strainer or colander, rinse lentils under cold water; drain and set aside.

Peel and mince ginger and garlic. Place both in the reserved bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add half to the bowl with the ginger and garlic. (Set remaining cilantro aside for serving.)

When the veggies are soft, add ginger, garlic, and cilantro to the pot. Cook, stirring constantly, until fragrant, about 30 seconds.

Add lentils and broth to the pot; stir to combine and bring to a boil over high heat. Once boiling, reduce heat to a simmer, cover, and cook, stirring occasionally, until veggies and lentils are tender, 10-12 minutes.

Using a hand blender, purée the soup until smooth. (If using a regular blender, work in batches as needed, then return soup to the pot.)

Juice limes into the pot, add cream, and stir to combine. Continue to cook, stirring occasionally, until heated through, 1-2 minutes more. Remove from heat.

To serve, divide soup between bowls and top with reserved cilantro. Enjoy!

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