Ingredients

1/4 cup olive oil
1 large onion, chopped
1 tablespoon grated rootginger
2 cloves garlic, crushed
1 small redchilli, seeded and chopped
1 tablespoon groundcumin
1 tablespoon groundcoriander
1 teaspoon turmeric
1/2 teaspoon groundcardamom
1/4 teaspoon cayenne pepper
800 g carrots, peeled and roughly chopped
375 g packet redlentils, soaked in 2 cups water for 20 minutes
6 cups vegetable juice
4 cups chicken stock
250 ml PHILADELPHIA Light Cream For Cooking
salt and freshly ground black pepper, to taste
mint sprigs, for garnish
Warmed naan or roti, to serve

Description

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