Carrot and Lentil Soup

I don’t think I’m alone in loving this time of year! I actually look forward to the darker evenings and cooking up some comforting food with all the gorgeous autumnal ingredients. And now I also have to come up with warmer options for bringing lunch in to work. Soup is the perfect option. It’s also great for a quick bite to eat in the evening. Make a big batch and freeze it in individual portions.

This is currently my favourite soup. It is so filling from the lentils and comforting from the warm spicing. Definitely a healthy option, packed full of iron and low in fat.  I like to blend it until smooth, it gives it a rich creamy texture. Use a stick blender if you don’t have a blending jug. You can make it a chunky soup by just grating or very finely dicing the carrots and not bothering to blend it at all or only blend half or it. It’s all down to personal taste.

Don’t stress too much about weighing and measuring the ingredients, it is soup after all. The amount of spicing I have used here gives it a lovely warmth with a little kick at the end. If you want more heat add more chilli flakes. I haven’t used garlic here because I don’t think it needs it. – and it’s not often I say that – but feel free to add a clove or two.

For more soup ideas take a look here.

Makes 4-5 portions

 

Ingredients:

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• ⅓ tsp dried red chilli flakes
• 1 tbsp. olive oil
• 1 medium onion, finely chopped
• 1 stick of celery, very finely diced
• Salt and pepper
• 500g carrots – approx. 5-6 medium – peeled and chopped
• 600ml hot chicken or vegetable stock
• 175g red split lentils
• Water

Method:

• Heat a dry large saucepan over a medium-high heat. Lightly crush the coriander and cumin seeds and toast them with the chilli flakes in the dry pan until you can smell the spices warming up.
• Add the oil and the onions and celery. Season with salt and pepper and cook until the onions and celery have softened.
• Add the carrots, stock and lentils. Bring to a boil and cover and simmer for about 12 minutes until the carrots have softened and lentils have swollen.
• Tip the contents of the saucepan into a blender and whizz until it is completely smooth. Pour the soup back into the saucepan. Add about 200mls water to the blender and whizz this up again. Pour this into the soup – as well as not wasting any of the soup it makes the blender easier to clean after! I’m all about making life easy.
• Taste the soup for seasoning and add more water if you would like to thin it further.
• Serve with a little garnish of parsley or coriander and if you like, a swirl of crème fraiche or cream.