Ginger Carrot Soup with Pumpkin
red, green or brown split lentils
dried or fresh
peeled and roughly chopped
(NOT pumpkin pie filling)
salt & pepper
Saute onion, garlic, curry powder and ginger in oil, in a large pot on medium heat.
Add carrot, pumpkin, lentils and chicken stock and simmer until carrots and lentils are soft.
Blend the mixture with an immersion/hand blender until smooth (or you could use a regular blender then pour back into a pot. Be careful blending hot liquids)
Add water and simmer on low-medium for at least 15 minutes.
Before ready to eat, add milk, yogurt, and salt and pepper to taste. Warm through before serving.
Enjoy with a crusty whole wheat roll or naan bread and a glass of milk.
Recipe couresty of Nutrition for Early Learning and Child Care