spiced carrot and red lentil soup display image c


Yesterday my friend Abi told me she was ready for some good winter soup recipes thank you very much. Who am I to deny her?

Having harvested the last of the veg from my garden, I find myself with a glut of carrots and, just like Abi, a hankering for a good soup.

🥕Dice two-three large carrots, 1 red onion and two cloves of garlic. Sweat down in a pan with a pinch of salt and a knob of butter. If you like it spicy add some chopped chilli here.
🥕 once the veg has softened a little and is beginning to catch at the edges, add 1tsp ginger purée, 1tbsp tomato paste, 1tsp ground coriander, 1tsp ground cumin, 1tsp garam masala, 1/2tsp turmeric. Stir well and cook for three minutes or so to cook out the spices.
🥕next add 1tin of tomatoes (I used a ton of whole cherry tomatoes which was lovely, but chopped will do the job just the same, if you’ve got a lot of home grown tomatoes chop them up and add them at this point too), 1cup- 11/2 cups of red lentils, 1/2 tin of coconut cream (optional) and enough water to cover the lentils well.
🥕Simmer away for at least half an hour or until the lentils are soft. Add more water if you need to. Serve with cool yoghurt, coriander and sliced red chilli.

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