Spiced Carrot & Red Lentil Soup

                            

Warming, gently spiced, incredibly cheap to make, and ridiculously easy to batch cook. This is the soup people made and then immediately told their friends about.

Servings: 4

Prep time: 10 mins | Cook time: 30 mins | Total: ~40 mins

INGREDIENTS

• 5 pieces large carrots, peeled and chopped

• 7.1 ounces red lentils, rinsed

• 1 pieces onion, diced

• 3 pieces garlic cloves, minced

• 1 tablespoons fresh ginger, grated

• 1 tablespoons olive oil

• 1 teaspoons ground cumin

• 1 teaspoons ground coriander

• 0.5 teaspoons smoked paprika

• 4.2 cups vegetable stock

• 0.8 cups coconut milk

• 1 tablespoons lemon juice

• 1 pinch salt and black pepper

• 1 pieces coconut yoghurt and fresh coriander, to serve

INSTRUCTIONS

1. Soften the base: Heat 1 tablespoons olive oil in a large pot over medium heat. Add 1 pieces onion, diced and cook for 5 minutes until soft and translucent. Add 3 pieces garlic cloves, minced and 1 tablespoons fresh ginger, grated and cook for another 2 minutes, stirring — your kitchen is about to smell incredible.

2. Toast the spices: Add 1 teaspoons ground cumin, 1 teaspoons ground coriander, and 0.5 teaspoons smoked paprika directly to the pot. Stir and cook for 1 minute. This quick toasting step makes a huge difference — it wakes the spices up and deepens their flavour.

3. Add carrots and lentils: Tip in 5 pieces large carrots, peeled and chopped and 7.1 ounces red lentils, rinsed. Pour over 4.2 cups vegetable stock and stir everything together. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 20–25 minutes until the carrots are completely tender and the lentils have dissolved into the broth.

4. Blend until smooth: Take the pot off the heat. Use a stick blender to blitz the soup until silky smooth. If you don't have one, carefully transfer in batches to a blender. Stir in 0.8 cups coconut milk and 1 tablespoons lemon juice.

5. Season and serve: Taste and season well with 1 pinch salt and black pepper. Ladle into warm bowls and swirl a spoon of 1 pieces coconut yoghurt and fresh coriander, to serve on top. Finish with a pinch of extra paprika and a few fresh coriander leaves. Serve with crusty bread if you're going all out.

Nutritional Info (per serving):

Calories: ~310 | Protein: 13g | Carbs: 42g | Fat: 10g | Fibre: 11g | Vitamin A: 180% DV

💡 Tip: This freezes brilliantly! Make a double batch and freeze in portions for up to 3 months — the ultimate lazy weeknight lunch waiting for you.

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