Creamy Apricot-Red Lentil Soup

Description
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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
 * 1/3 cup toasted cashews, coarsely chopped, for garnish, optional
 * 1/2 cup cilantro leaves, for garnish
 * 1/2 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. Reduce heat to medium-low, cover pan and continue cooking for about 15 minutes more, or until lentils are tender. Remove from heat, and set aside.

2. 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. Pour mixture back into pan, and reheat for 3 to 4 minutes.

3. To serve, ladle about 1 1/4 cups soup into individual bowls, and garnish with cashews, if using, cilantro leaves and apricots.