Spiced Carrot and Lentil Soup
Serves 4
Prep/cooking time:
1 tbsp Coconoil
1 onion, diced
1 tsp cumin seeds
600g carrots, peeled and chopped
140g split red lentils
1 1/2 tsp curry powder
600ml vegetable stock
1 x 400ml coconut milk
- Heat the Coconoil oil in a pan and sauté the onion with the cumin seeds for 2-3 minutes.
- Add the carrots, lentils and curry powder and stir-fry for 1-2 minutes before pouring in the stock and coconut milk. Bring to the boil and simmer for 15-20 minutes, until the carrot is soft.
- Blend the soup with a hand blender or in a food processor until smooth.
- Check for seasoning and serve.
Recipe and photograph courtesy of Joy Skipper
