- Melt butter in large saucepan set over medium heat; cook onion, garlic, flour, ginger, curry powder, thyme, turmeric and salt for about 5 minutes or until tender.
- Stir in apple and celery; cook for 5 minutes. Stir in chicken broth, milk and lentils; bring to boil. Reduce heat and simmer for about 20 minutes or until lentils are tender.
- Blend soup with immersion blender until smooth. Stir in cream and lemon juice. Garnish with cilantro.
Tip: Serve with toasted naan bread.