Carrot and Lentil Soup

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 people
Course: Lunch, Starter
Cuisine: Vegan, Vegetarian
Ingredients Method

Ingredients
  

  • 2 tbsp Coconut oil
  • 1 medium Onion
  • 3 cloves garlic
  • 7 Carrots peeled and diced
  • 1 tsp cumin
  • 2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cinnamon
  • 400 g red lentils
  • 1 tin Chopped tomatoes
  • 1.5 litres vegetable stock
  • Salt & Pepper to taste
  • Squeeze of lemon juice
  • 1 tbsp fresh coriander chopped

Method
 

  1. Melt the oil in a large saucepan. Add the onion and garlic, cook until soft, then add the spices and stir for 2 more minutes.
  2. Add the carrots and saute until tender over a medium heat.
  3. Add the vegetable stock, tinned tomatoes and lentils, bring to the boil then reduce to a simmer and cook for 20 minutes.
  4. Add a squeeze of lemon juice and adjust seasoning to taste.
  5. Use an immersion blender or food processor to blend until smooth. Place the soup back on the heat and ensure it has warmed through.
  6. Garnish with coriander and serve immediately.

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