Spiced Carrot & Lentil soup


A super warming soup that will fill you up and stimulate your senses. Carrot and red lentils, the perfect combo! You can substitute the chilli for chilli flakes and add them to the finished soup, it depends how hot you like it! This can be a quick and simple recipe that you can add to a pot and leave while you do other things around the house & it smells amazing!


INGREDIENTS

x4 large carrots (leave the skin on! Preferably organic or picked from Stanleys farm shop!)

x1 large white onion (chopped)

x3 cloves garlic (chopped)

1/2 cup dried red lentils

x1 small finger chilli (One is hot enough for me! You can also just use chilli flakes to taste at the end)

x2 tbsp coconut oil

x2 tsp turmeric powder

x1 tsp cumin seeds

x1 stock cube (veg)

x1 pint hot water

1/2 tsp pink himalayan salt

1/2 tsp ground pepper (to taste)



RECIPE

  1. Heat the coconut oil in a large saucepan (I cook almost anything in a large wok)

  2. Once the oil has came to a heat add the cumin seeds, stir well and be mindful they do not burn. You want to heat them enough so they pop and release aroma!

  3. Add the onions and garlic, stir well. Turn the heat to low and allow them to sweat for 5-10 minutes. Add the chopped chilli if you're using it!

  4. Now stir through the turmeric powder coating everything in the pan.

  5. Fill a clean jug with a pint of boiling water and add your vegetable stock cube, stir and melt thoroughly, Add this to the cooking onions, garlic, chilli mixture!

  6. It's going to look wonderful and the water will take up alot of volume, but this is what will cook the carrots, grab your chopped carrots and add them to the saucepan.

  7. Cover and allow this to all cook on a low heat for 10 minutes, then add the 1/2 cup dried red lentils.

  8. Cook for a further 50 minutes or until the lentils are soft. As its been on a low heat its okay if the carrots aren't cooked all the way through! Raw vegetables have more flavour and nutrients, and it's all going to be blended anyway!

  9. Once cooked add the broth to the blender and add an extra 1/2 pint water. (You may want to blend in two batches)

  10. Once blended transfer into a clean saucepan, stir through the salt & pepper.

  11. Perfect for serving straight away with some warm sourdough toast and goats butter!



This is a wonderful soup that will warm you through! I mentioned the chilli was optional and I found this hot with one! (I'm not a REALLY spicy food fan) but it brings all the flavours together in this recipe. I hope you enjoy it!


V x

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