Spiced Lentil & Carrot Soup
Carrots are almost always sold by the kilo – but if you’re cooking for one, what an earth can you make with that many carrots. This simple yet delicious soup recipe makes four portions and is ideal to begin a dinner party, or can be made into batches and stored in the freezer for 3 months. This soup is incredibly nutritious and wholesome, and can be a wonderfully warming supper to come home to.
If you prefer them raw, this Simple Slaw recipe also serves as a great way to use up surplus carrots.
2 tsp ground cumin
1 tsp ground ginger
½ of ground turmeric
½ of cinnamon
1 tsp chilli flakes
2 tbsp coconut oil (or olive oil also works)
1 vegetable stock cube & 1 litre of hot water
3/4 Cup or 140g split red lentils
600g of carrots – so just over half of the kilo bag – (peeled and coarsely grated or finely chopped)
125ml coconut milk (or normal dairy milk also works)
1. Bring a kettle to the boil and mix the stock cube in 1 litre of water.
2. Heat a large saucepan and add the coconut oil. Once melted, add the cumin, ginger, turmeric and chilli and fry for about 1 minute before adding the carrots, lentils, stock and milk.
3. Bring the mixture to the boil and then once boiling, turn down the heat and simmer for 15 minutes, until the lentils have softened.
4. Remove from the heat and set aside to cool for about 5 minutes, before taking your hand-blender and whizzing the soup until smooth.
5. Add any salt and pepper you think is needed and serve.
NB. You could also add a dollop of plain yogurt or coconut yogurt on top with an extra sprinkling of chili, cinnamon or cumin depending on your favourite flavours.