This exotic soup features ginger, garlic and warm spices - perfect flavours for carrots and lentils. Delicious as is, a creamy finish takes it to a whole other level.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. oil
1 large onion, chopped
1 Tbsp. grated gingerroot
2 cloves garlic, minced
2 Tbsp. ground cumin
1 tsp. ground turmeric
12 small carrots, peeled, chopped
2 cups dry red lentils
4 cups 25%-less-sodium chicken broth
3-1/4 cups water
3/4 cup Philadelphia Cream Cheese Product
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How do I make it ?
Heat oil in large saucepan on medium heat. Add onions and ginger; cook 5 min. or until softened, stirring frequently and adding garlic, cumin and turmeric for the last minute.
Add carrots, lentils, broth and water; stir. Bring to boil; cover. Simmer on medium-low heat 30 to 45 min. or until vegetables are tender.
Blend soup, in small batches, in blender until smooth. Return to pan. Add cream cheese product; cook and stir 2 to 3 min. or until cream cheese is completely melted and soup is heated through.
Kraft Kitchen Tips!
Omit garlic, and prepare soup using Philadelphia Herb & Garlic Cream Cheese Product or Philadelphia Roasted Garlic Cream Cheese Product.
For a thinner consistency, stir additional chicken broth or water into hot soup before serving.
Season each serving with hot pepper sauce to taste. Garnish with fresh mint or cilantro before serving.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 4 g
Cholesterol 20 mg
Sodium 430 mg
Carbohydrate 39 g
Fibre 6 g
Sugars 8 g
Protein 16 g
Makes 8 servings, 1-1/2 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.