I love soup.
It is a great way to use up odd bits of vegetables and vegetables that look past their best!
Soup is economical, nutritious and filling and can be any flavour to suit your mood.
Delicious severed with fresh bread.
Spiced Carrot & Lentil Soup
2 tsp cumin seeds
pinch dried chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated
140g split red lentils
1litre hot vegetable stock
natural yogurt, 2 tbsp chopped coriander and warm breads, to serve
Dry fry the cumin seeds and chilli for 1 min, until they release there aromas. Take out about 1/2 the spices and put aside.
Add the oil, carrots, lentils, stock and milk to the pan. Bring to the boil and simmer for 15-20 mins, until the lentils are cooked.
Whizz the soup until smooth.
Serve with warm bread, chopped coriander and the reserved spices. Also nice with naam bread.
- Black Lentil Vegetable Soup (hummusapien.com)
- Curried Red Lentil Soup (putneyfarm.com)
- Sweet Potato and Carrot Soup, 2 ways (emmaeats.com)
- coconut lentil and carrot soup (revampologist.com)