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This orange-on-orange soup vibrates with a vivid color and a subtle tangy-sweet flavor. Delicious hot, it is also equally good chilled. Makes about 5 1/2 to 5 3/4 cups.
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.
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.
To serve, ladle about 1 1/4 cups soup into individual bowls, and garnish with cashews, if using, cilantro leaves and apricots.
- Calories 280
- Carbohydrate Content 54 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 8 g
- Protein Content 16 g
- Saturated Fat Content 0 g
- Sodium Content 310 mg
- Sugar Content 8 g