Carrot and lentil soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp groundnut oil
- 2 onionsdiced
- 500g carrotsdiced
- 1 tbsp mild curry powder
- 4 tbsp red lentils
- 1.5 litres vegetable stock
- 1 tsp cumin seeds
- 4 tbsp coconut yogurt or natural yogurt
- a small bunch corianderleaves picked
Nutrition: per serving
- kcal252low
- fat8.6g
- saturates2g
- carbs30g
- sugars19.2g
- fibre10.2g
- protein8.6g
- salt1.1g
Method
step 1
Heat 1 tbsp of oil in a large pan and soften the onions and carrots for 10 minutes. Add the curry powder and fry for 2 minutes before adding the lentils and stock. Bring to the boil and simmer for 20 minutes until the carrots are tender and lentils soft. Season with pepper and a little salt if it needs it.
step 2
Take off the heat and blend until smooth using a stick blender (or blend in a food processor then pour back into the pan to reheat).
step 3
Heat the rest of the oil in a small frying pan then sizzle the cumin seeds until golden and fragrant.
step 4
Top each bowl of soup with a spoonful of yogurt, the cumin seeds and a sprinkle of coriander leaves.
