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.
Total Time: ± 1 hr | Serves: 4
30 g butter
15 ml (1 tablespoon) sunflower oil
500 g carrots, chopped
1 onion, chopped
2 sticks celery, chopped
125 g red split lentils, rinsed
1 teaspoon curry
1 teaspoon ginger grated
1 teaspoon galric
½ teaspoon turmeric
1 teaspoon crushed coriander
1 teaspoon 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 yogurt
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 teaspoon curry
1 teaspoon ginger grated
1 teaspoon galric
½ teaspoon turmeric
1 teaspoon crushed coriander
1 teaspoon 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 coriander leaves to garnish. Serve with flat bread/roti
Recipe adjusted: Elize de Kock
