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.