SPICY CARROT AND LENTIL SOUP
The vibrant orange colour of this delicious and healthy carrot and lentil soup will attract even those not interested in eating vegetables. It’s thick creamy texture is ideal for a cold winters afternoon.
- 30 g butter
- 15 ml (1 Tbs) sunflower oil
- 500 g carrots, chopped
- 1 onion, chopped
- 2 sticks celery, chopped
- 125 g red split lentils, rinsed
- 1 tsp curry
- 1 tsp ginger grated
- 1 tsp garlic
- 1/2 tsp turmeric
- 1 tsp crushed coriander
- 1 tsp crushed cumin
- add one whole chilli while cooking to get the flavour only
- 1 litre (4 cups) chicken stock
- 250 ml (1 cup) coconut milk
- salt
- freshly ground black pepper
- plain yoghurt
- chopped fresh parsley
Melt the butter with the oil in a saucepan and fry the carrots, onion and celery for 6 to 8 minutes or until lightly golden.
Add the lentils and 2½ cups of the chicken stock and bring to the boil.
Cover and simmer for about 20 minutes, until the carrots are tender.
Allow the soup to cool for about 15 minutes, then purée in a blender or food processor until smooth.
Fry in a clean sauce pan, the following in a little butter for about 1 minute
- 1 tsp curry
- 1 tsp ginger grated
- 1 tsp garlic
- 1/2 tsp turmeric
- 1 tsp crushed coriander
- 1 tsp crushed cumin
- add one whole chilli while cooking to get the flavour only
Add the purée and remaining stock and coconut milk to this saucepan, add seasoning to taste and reheat gently before serving.
Add a swirl of yogurt and a sprinkling of chopped corrainder leaves to garnish. Serve with flat bread/roti
Recipe and Photo: Elize de Kock
