Spiced Carrot and Lentil Soup

Carrot and Lentil Soup with Cumin, Chilli, Onion, Garlic and Coconut Milk

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Prep Time 5

Cook Time 25

Total Time 30

Course Appetizer, Lunch, Soup

Cuisine British

Servings 2 people

Ingredients

1 tsp Cumin seeds
1 tsp Chilli flakes
1 tbsp Olive oil
1/2 Onion (diced)
2 Garlic cloves (roughly chopped)
300g Carrots (chopped into small rounds)
70g Split red lentils
500ml Vegetable stock
80ml Coconut milk
Fresh coriander (to serve)

Instructions

Heat a large pan to medium, add the cumin seeds and chilli flakes to the dry pan and toast for 1-2 minutes, until fragrant. Add the olive oil, onion and garlic and fry for a further 2 minutes.
Add the carrots, lentils, vegetable stock and coconut milk. Bring to the boil. Then simmer for 15 minutes, stirring occasionally.
Add the mixture to a blender and blend until smooth. Return to the pan and season to taste. Warm the soup through on low. (If the soup is too thick add extra coconut milk to your liking).
Serve in bowls and top with fresh coriander.

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