Spiced Carrot and Lentil Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This combination of carrots and lentils is so tasty and the spices give just a hint of zing to this delicious thick stick to your ribs Soup Its so easy to make and freezes well Ingredients:
2 teaspoons cumin seeds |
1/8 teaspoon dried chili pepper flakes |
1 tablespoon olive oil |
600 g carrots, grated |
140 g lentils, split red |
1 liter stock, vegetable |
125 ml milk |
salt |
pepper |
Directions:
1. Heat a large saucepan and dry- fry the cumin and chilli flakes just long enough to release the aromas - dont brown them. Save half to sprinkle over the soup when you are ready to serve.
2. Add the oil, carrots (grated), lentils, stock, milk, salt (I use sea salt) and fresh ground pepper.
3. Bring to the boil and simmer for about 15-20 minutes. When slightly cooled, blend until smooth.
4. Sprinkle the remaining cumin on the soup, serve with either crusty bread or Naan bread.
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