Curried Carrot and Red Lentil Soup
Prep time
Cook time
Total time
Packed with beta-carotenes, vitamin K and protein this bowl of goodness if filling and nourishing not to mention delicious. Mop it up with a slice of sourdough or naan.
Recipe type: Soup
Serves: 8 people
Ingredients
- 1 red onion
- 1 celery stick
- 1 thumb-sized portion of fresh ginger
- 2 tsp heaped cumin seeds
- 2 heaped tsp curry powder
- 1 kg organic carrots, peeled and sliced
- 200g red lentils
- 750ml good-quality or homemade stock
- 3 tbsp coconut oil
- 1 tbsp fresh coriander, to serve, optional
Instructions
- Melt the coconut oil in a saucepan
- Sweat the onion and carrots with a pinch of salt, for 5-6 minutes, or until softened
- Toast the cumin seeds in a dry frying pan until fragrant
- Add the toasted cumin seeds and curry powder to the vegetables
- Cook for a further 2-3 minutes
- Add the stock and 500ml/18fl oz of water and bring to the boil
- Reduce to a simmer and cook for 30 minutes
- Blend the soup in a food processor until smooth
- Season to taste with salt and freshly ground black pepper
- To serve, ladle the soup into serving bowls and sprinkle with coriander if you want to
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