Carrot Soup

20 Feb

Serves 4

  • 2tsp cumin seeds
  • 2tsp coriander seeds
  • 2tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 red chilli or 2tsp chili seeds
  • 600g carrots, washed and grated
  • 140g split red lentils
  • 1 1/2 litre hot vegetable stock
  • Salt and pepper to taste
  • Fresh coriander to garnish

1. Heat large saucepan and dry fry cumin and coriander seeds for 1 minute until they start to jump around the pan.

2. Add olive oil into pan and heat for 1 minute. Take care to ensure the seeds do not brown. Add onion, garlic and chili and fry over a low heat until onions are soft golden, around 10 minutes.

3. Add all other ingredients and simmer for 20-30 minutes until carrots and lentils have softened. Whizz up in the pan with a stick blender or transfer bit by bit into a food processor to blend.

4. Season to taste and garnish with fresh coriander. Perfect served with dumplins or crusty bread!

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