*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Heat oil in Dutch oven or large deep skillet on medium heat. Add onions and ginger; cook and stir 5 min. or until crisp-tender. Stir in cumin and turmeric; cook and stir 1 min. Add carrots, lentils, broth and water; stir. Bring to boil; cover. Simmer on medium-low heat 30 to 45 min. or until vegetables are tender.
Blend soup, in small batches, in blender until smooth. Return to pan. Whisk in Cooking Creme; cook and stir 5 min. or until heated through.