I came up with this soup on a chilly, gloomy day when I had a lot of random ingredients at home and was feeling inspired by my newly purchased curry powder, something I had never cooked with before. Let me just brag for a second . . . I was so proud of how it turned out. It was the perfect healthy comfort food and I just had to share it with you! There is such a creative mix of ingredients and I especially love the combination of curry, cumin and cinnamon – some standard spices used in Indian meals. Since making this soup, I’ve started using those 3 spices in multiple recipes and it gives everything such a delicious warmth and aroma. With all the different spiced flavors going on, the sweetness of the dried apricots perfectly completes this hearty stew!

Ingredients

1/2 tbsp extra virgin olive oil
1/2 white onion – chopped
1/2 cup carrots – chopped
1 garlic clove – diced
1/2 tbsp ground cumin
1/2 tbsp curry powder
1 sprinkle of cinnamon (about 1 tsp)
1/2 cup low sodium vegetable broth
1 can garbanzo beans – drained and rinsed
1 1/2 cup steamed lentils (I used Trader Joes’s brand)
2 cups Trader Joe’s Organic Butternut Squash Soup (low sodium)
1/2 cup chopped dried apricots
Juice of 1/4 lemon

Garnish with slivered almonds, chopped dried apricots, and
Italian flat-leaf parsley.

Serves 4.

Start by sauteeing onion and carrots in olive oil. When onions start looking translucent, add garlic, cinnamon, cumin, and curry powder. To make everything cook a little faster, add veggie broth. Once carrots have started to soften, stir in garbanzo beans and lentils.  Pour in 2 cups butternut squash soup and toss in dried apricots. Squeeze 1/4 lemon into soup. Bring to a boil. Serve and garnish with apricots, slivered almonds & parsley.

Eat up . . . Tons of protein and fiber in this one! Enjoy!