This is a nice store cupboard staple, I don’t know if this is true of everyone but I always seem to have slightly soft carrots and other root veg at the bottom of my vegetable drawer and this is way of turning them into a quick spicy, smooth and creamy soup.
Curried Carrot & Lentil Soup
Servings: 4 people
Ingredients
- 1 Red Onion
- 3 cloves garlic
- 500 g Carrots or other root veg – swede, parsnips, sweet potato
- 1 Small potato this helps with the creaminess
- 200g Dried red lentils
- 1 tbsp Curry Powder or mixture of spices
- 150 ml Milk or plant based milk
- 1 lt Vegetable Stock
Instructions
- Roughly chop the onion, garlic and vegetables and fry for 5 minutes in some vegetable oil
- Add the curry powder and continue to fry for 2-3 minutes
- Add the lentils and liquid including the stock and milk and boil together on a rolling boil for 15 minutes
- Blend until smooth using a blender and serve with yogurt and fresh coriander (if you have it)
