Carrot and red lentil soup
Ingredients :
serves 3-4
5 cups of chopped carrots
1 tbsp olive oil
2 white onions
1 garlic clove
2 tbsp freshly chopped ginger
2 tsp turmeric
1tsp garam masala
1 small bunch fresh coriander
500g red lentils
400ml tin coconut milk
Salt and pepper to taste
How to :
Wash and chop up the carrots into cubes. Then finely dice the white onions, garlic and ginger and place to the side.
Grab a large saucepan and pop it on low heat. Drizzle in the olive oil, add the onions and sauté for 5 minutes. Then add the garlic, ginger, turmeric, garam masala, salt and pepper and give a stir for a minute until fragrant. Add the lentils and carrots and coat in the spices.
Pour in the coconut milk and refill tin with water and pour into the saucepan. Bring to the boil and then reduce to medium - low heat with a lid on and let simmer for 30-35 minutes.
Meanwhile wash and chop up the fresh coriander leaving some to garnish with.
Once the carrots and lentils are soft, add in the coriander and let cook for 5 mins. Using a handheld blender, blitz up the soup until a smooth consistency has been reached. Taste and season with salt and pepper.
Serve and garnish with fresh coriander and optional coconut yoghurt.