Carrot apple soup | Heart and Stroke Foundation

Ingredients

• 1 tbsp (15 mL) canola oil
• 6 carrots (about 1 1/4 lb/625 g), chopped
• 1 large onion, chopped
• 1 tbsp (15 mL) mild curry powder or paste
• 1 cup (250 mL) brown or green lentils
• 2 tsp (10 mL) dried thyme leaves
• 4 cloves garlic, minced
• 4 cups (1 L) water
• 2 cups (500 mL) sodium reduced vegetable broth
• 2 empire, golden delicious or cortland apples, cored and chopped
• Hot pepper sauce (optional)