Spiced Red Lentil Soup

Spiced Red Lentil Soup
20 Mins
Prep time
45 Mins
Cooking time
Serves 6

What you need

  • ¼ cup olive oil
  • 1 large onion, chopped
  • 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
  • ½ teaspoon ground cardamom
  • ¼ teaspoon cayenne powder
  • 800g carrots, peeled and roughly chopped
  • 375g packet red lentils, soaked in 2 cups water for 20 minutes
  • 6 cups vegetable juice
  • 4 cups chicken stock
  • 250ml PHILADELPHIA Light Cream For Cooking
  • Salt and freshly ground black pepper, to taste
  • Mint sprigs, for garnish
  • Warmed naan or roti, to serve

How to make it

  • HEAT the oil in a stock pot and saute the onion, ginger, garlic and chilli until softened. Add the spices and carrots and cook for a further minute. Add the lentils and soaking liquid, vegetable juice and stock, cover and simmer for 45 minutes or until the vegetables are completely tender.
  • BLEND or process the soup until smooth then return to the stock pot. Whisk the PHILLY into the soup until smooth, simmer for a further 5 minutes until well heated. Season, then ladle into serving bowls, garnish with mint and serve with warmed naan. Serve immediately.