Red Lentil & Carrot Soup
Does anyone else feel like winter and soup, are just like vegemite and avocado, peanut butter and jelly, love and kindness? They simply go hand in hand!
It’s that time of year and soup, crusty bread and a warm heart seem so perfect to me.
Bring your soup to life whilst you potter about the house, or relax and enjoy a book or maybe catch up on Netflix. No matter what you’re doing, you can bring it to life all in under an hour.
Red Lentil & Carrot Soup
I absolutely LOVE the flavours in this winter warming soup, and if you enjoy your soup with a bit of extra zing then just add more chilli🌶I hope you enjoy this soup and it's vibrant colour, thick gorgeous texture and most all the warm comforting enjoyment it brings to your soul!
Equipment
- Saucepan, Blender
Ingredients
- 1 large brown onion
- 1 cup red lentils Dry - follow packet directions
- 750 grams carrots
- 1 litre vegetable stock store bought or homemade
- 400 ml water
Spices
- 1 tspn turmeric
- 1/2 tspn ground chilli
- 2 tspn ground cumin
- 2 tspn ground coriander
Instructions
- Roughly chop the carrots & onion and add them to a pot with the olive oil. Stir occasionally for 10 minutes on low heat.
- Add the spices until they coat the carrots & onion.
- Add the lentils & stock & simmer for around 40 minutes, or until the carrots are ready for blending.
- Blend the soup & at the same time add the 375ml of water.
- Serve whilst still warm, adding cracked pepper to taste and fresh (or dried) coriander leaves. If you have coriander pesto on hand add that to the top of the soup or just enjoy as is.
Notes
- If you find the consistency of your soup is thicker on standing, then add a little extra water when re-heating to thin the soup.
- This soup is so good served with gorgeous thick slice's of wholesome bread to dip into the soup and help soak up every last element of this tasty gorgeous soup.
