Creamy Carrot Lentil Soup

Preparation In a large pot, heat some oil over medium heat. Add the chopped onions and minced garlic. Sauté until the onions are translucent and the garlic is fragrant.

Cooking Add the chopped carrots, red lentils, vegetable broth, ground cumin, ground turmeric, ground coriander, and cayenne pepper to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the lentils and carrots are tender.

Blending Using an immersion blender or a regular blender, puree the soup until smooth and creamy.

Adding Cream Cheese Return the soup to the pot and stir in the cream cheese until melted and well combined. Season with salt and pepper to taste.

Serving Ladle the soup into bowls and garnish with a dollop of cream cheese, chopped fresh parsley, and a sprinkle of cayenne pepper, if desired. Serve hot.