Ingredients
- 3 T olive oil (Dunford Grove)
- 3 t cumin seeds
- ΒΌ t chilli flakes
- 1 onion (Ettrick Gardens, Caithness Farm)
- 2 cloves of garlic
- 650g carrots (Ettrick Gardens, Oamaru Organics, Caithness)
- 140g split red lentils
- 800ml stock (chicken or veg)
- 1 can of coconut milk
- 1T lemon juice
- Something green to garnish (Brightside Microgreens)
Carrot Soup
Method
- Heat the olive oil over a medium heat in a large pot
- Add cumin seeds, and chilli flakes
- Cook for 30 seconds then add the finely chopped onion and garlic
- Stir then put a lid on for 10 minutes to cook and sweat
- Add the roughly chopped carrots, red lentils and stock
- Cook for about 30 minutes, until the carrots are soft and the lentils have softened
- Add the coconut cream
- Then blitz with a stick blender
- (Or you could mash it but it won't be nearly as smooth)
- Add the lemon juice
- Taste, and perhaps add some salt and pepper
- Serve with toast for lunch
Comments
Please click here if you would like to download a printable copy
