Coming out of the yoga hot room into the blustery weather today put in a mind for soup. I'm always starving after yoga and since Bikram takes up a large chunk of time during which I am away from my desk I'm always starving AND in a hurry to catch up on work. When I'm hungry and in a hurry I tend to grab fast, easy foods that are not necessarily my best options nutritionally so I came up with this quick soup idea today with pretty good results. Not as good as when I take the time to make Curried Lentil Soup from scratch but a decent substitute that hit the spot and only took about 7 minutes to prepare.
1 1/2 cups ready to serve soup, in this case I used Creamy Corn & Roasted Pepper Soup
1/2 cup cooked lentils (I keep cooked lentils in my freezer for just such an occasion)
1/2 cup frozen cooked vegetables, I used a combo of carrots, peas, corn and green beans
1 teaspoon curry powder
dash of cinnamon
dollop of plain yogurt as garnish
Add first three ingredients to blender little by little, blending as you go. I had to add about 1/4 cup water at the end because it was getting too thick to blend.
Pour into saucepan to heat or directly into bowl and heat in microwave. Stir in yogurt and enjoy!