This rich and creamy soup is as tasty as it is vibrant! It’s also the perfect addition to your next fall-inspired dinner party.
Prepare rice according to package directions.
Meanwhile, melt butter in a medium saucepan set over medium heat. Cook onion and garlic for 5 to 6 minutes, or until tender. Stir in carrots, ginger, turmeric and salt and cook for 3 to 5 minutes, or until carrots are slightly softened.
Stir in broth and bring to a boil. Reduce heat to medium-low and cook for 10 to 12 minutes, or until carrots are very tender. Purée soup with a hand blender or in a stand blender until smooth.
Return soup to saucepan and bring to a simmer. Stir in rice, lentils, chicken, honey and lime juice. Cook for 2 to 3 minutes, or until heated through.
Ladle soup into serving bowls. Garnish each serving with a dollop of yogurt and chives.
To make this dish vegetarian, start by replacing the chicken broth with vegetable broth. Then, omit the chicken and use double the amount of lentils.
For a kid-friendly dish, purée the lentils in the soup so that picky eaters can’t fish them out. Suit your child’s taste preferences by omitting the yogurt and chives, if need be.
For a spicier take on this dish, heat 4 teaspoons of canola oil in a medium saucepan over medium heat. Add in 1 teaspoon of cumin seeds, 1/2 teaspoon of mustard seeds and 1/4 teaspoon of chili flakes and toast until seeds start to pop. Add these to the soup after puréeing.