CARROT & LENTIL SOUP

Steps:

• Place onion, garlic and cumin in a stock pot with 1/2 cup of the vegetable stock. Cook over medium-low heat until onion is soft and translucent.
• Add carrots and celery. Stir and cook for a 4-5 minutes (until coated with stock and somewhat soft).
• Add remaining 3 1/2 cups of vegetable stock (I like the low-sodium varieties) and 2 cups water. Bring to a boil, then simmer over low heat for 20-30 minutes.
• When carrots are softened (easily pierced with a fork), scoop 1-2 cups of soup at a time into a blender or food processor.
• Blend until smooth, thick and creamy. Repeat until you have processed all the soup.
• Return blended soup into the stock pot and add lentils.
• Cook over low to medium-low heat for 20-30 minutes, until lentils are soft.
• Refrigerate at this point to serve later, or continue to the next step.
• Ladle into soup bowls and add a tablespoon of buttermilk (or cream or sour cream) to each serving. Stir.
• Add freshly ground pepper to taste, garnish with parsley or basil (if desired) and serve. You may also add parmesan cheese or other toppings that you like.
• Serve with a thick, crusty bread and a side salad.