Carrot Apple SoupPrint

INGREDIENTS

• 1 tbsp (15 mL) canola oil
• 6 carrots (about 1 1/4 lb/625 g), chopped
• 1 large onion, chopped
• 1 tbsp (15 mL) mild curry powder or paste
• 1 cup (250 mL) brown or green lentils
• 2 tsp (10 mL) dried thyme leaves
• 4 cloves garlic, minced
• 4 cups (1 L) water
• 2 cups (500 mL) sodium reduced vegetable broth
• 2 empire, golden delicious or cortland apples, cored and chopped
• Hot pepper sauce (optional)

DIRECTIONS

1. In a soup pot, heat oil over medium heat and cook carrots, onion and curry powder for about 5 minutes or until onion softens. Stir in lentils, thyme and garlic. Pour in water and broth; bring to a boil. Reduce heat; cover and let simmer for 20 minutes. Add chopped apples and simmer for about 20 minutes or until lentils and carrots are tender.
2. Puree soup in blender or food processor in batches until smooth and return to a clean pot. Heat through and stir in hot pepper sauce to taste if using.

Tip: This soup freezes well in an airtight container for up to 2 weeks.