Spiced carrot & lentil soup

Ingredients

2 tsp cumin seeds
¼ tsp chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated (no need to peel)
140g red lentils
1 ltr hot vegetable stock (from a cube is fine)
125ml reduced coconut milk

Method

STEP 1

Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they
start to jump around the pan and release their aromas.

STEP 2

Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g
split red lentils, 1 liter hot vegetable stock and 125ml coconut milk to the pan and bring to the boil.

STEP 3

Simmer for 15 mins until the lentils have swollen and softened.

STEP 4

Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

STEP 5

Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices.
Serve with warmed naan breads.

Preparation and cooking time
Prep:10 mins
Cook:15 mins
Easy
Serves 4
A delicious and spicy soup packed full of iron and low in fat. Ready in under half an hour

Healthy Vegetarian