Creamy Apricot-Red Lentil Soup

Ingredients

 * 1 cup hulled uncooked red lentils, well rinsed
 * 4 cups nonfat vegetable stock
 * 1 cup carrot juice
 * 1 cup nonfat plain yogurt
 * 6 large apricots
 * 2 tsp ground cumin, or to taste
 * 2 tsp garlic powder, or to taste
 * 1 tsp onion powder, or to taste
 * salt and freshly ground black pepper to taste
 * ⅓ cup toasted cashews, coarsely chopped, for garnish, optional
 * ½ cup cilantro leaves, for garnish
 * ½ cup dried apricots, coarsely chopped, for garnish

Directions

 * 1) Put lentils and vegetable stock into a large saucepan, and bring to a boil over medium heat.
 * 2) Reduce heat to medium-low, cover pan and continue cooking for about 15 minutes more, or until lentils are tender.
 * 3) Remove from heat, and set aside.
 * 4) Put 1 cup cooked lentils, carrot juice, yogurt, apricots, cumin, garlic powder, onion powder, salt and pepper into a blender or food processor, and process until smooth.
 * 5) Pour mixture back into pan, and reheat for 3 to 4 minutes.
 * 6) To serve, ladle about 1¼ cups soup into individual bowls, and garnish with cashews, if using, cilantro leaves and apricots.