2
cans (19 oz each) Progresso™ Vegetable Classics lentil soup
1
can (28 oz) Muir Glen™ organic tomato puree
1/2
cup fresh cilantro leaves
1
can (13.5 oz) coconut milk (not cream of coconut)
2
cups Yoplait® Original Fat Free plain yogurt (from 2-lb container), if desired
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Steps
1
In food processor, process carrots, onion, garlic and chile with 20 on/off pulses until chopped. In 4-quart saucepan or Dutch oven, heat oil over medium heat. Stir in chopped vegetables, curry powder, ginger, salt and bay leaves. Cook 10 minutes, stirring occasionally.
2
Meanwhile, in food processor, process thawed spinach with 10 on/off pulses until finely chopped. Add spinach to vegetable mixture. Stir in both cans of soup and the tomatoes until well combined. Cover; cook over medium heat 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
3
Meanwhile, in food processor, process cilantro with several on/off pulses just until finely chopped.
4
Remove saucepan from heat. Stir in cilantro and coconut milk. Remove bay leaves. Top individual servings with yogurt.
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*To quickly thaw frozen spinach, cut small slit in center of pouch; microwave on High for 2 to 3 minutes or until thawed. Remove spinach from pouch; squeeze dry with paper towels.
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