Spicy Carrot and Lentil Soup

Carrots. Flipping carrots. I’m not a fan of carrots (except those ones in a tin – I know, I’m common as muck), so whenever I get carrots in my veg box delivery, they usually stay in the fridge until they go floppy, then they go in the compost bin. I did make some vegan carrot cupcakes a while back but, as I’m trying to cut down on junk food at the mo (not helped by being sent a hamper of Ten Acre crisps), I didn’t want to make them again just yet. Soup is always a great way to use up leftover vegetables but if I didn’t really like carrots much, would I like them in a soup? I decided to find out and I can now confirm that carrots make a perfectly acceptable soup. Especially when you add lentils and some spice. As always, I blitzed this soup to silky perfection with my Froothie blender. I know I’ve said it before but this blender really has transformed my soup into something special, and I’ve been making soup for years.

I put the leftover soup into plastic containers and the next day it had set quite firmly but that’s fine – it’ll soften when heated but if it’s still too thick for your liking, just add a bit of water.

Spicy Carrot and Lentil Soup

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: Cathy @ Planet Veggie

Recipe type: Soup

Cuisine: Vegan

Serves: 4

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, crushed
• 1 onion, chopped
• 1 tsp garam masala
• Chilli (fresh or dried, to taste)
• 3 medium carrots, sliced
• 60g dried red lentils
• 750ml vegetable stock
• salt and pepper

Instructions

1. Heat the oil in a large pan and fry the onion and garlic for a few minutes until soft
2. Add the garam masala and chilli and fry for another minute
3. Add the carrots and lentils and mix well with the onion/spice mixture
4. Add the stock, season with salt and pepper and simmer for 25-30 minutes until the carrots and lentils are soft
5. Pour into a blender and blend on high for 1 minute

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