This is a sweet, nutty, hearty yet subtle soup that you can knock together in minutes. Bring on the winter, with this soup lining our boots we can face anything.
600g coarsely grated carrot
150g red split lentils
1 400ml can coconut milk
2 tsp ground cumin
1 heaped tsp coriander
1 tsp dried red chili flakes
1 ltr vegetable stock, I used Marigold low sodium
1 tbs olive oil
6 tablespoons yogurt
half a bunch of coriander leaves
Black pepper
Heat the oil in a soup pan and fry the cumin, coriander and chili flakes for 1 minute.
Add the carrot, lentils, stock and coconut milk to the pan. Bring to the boil and let it simmer for 15 minutes. Check that the lentils are soft, add nearly all the coriander (saving a few for decoration) and whiz in a blender or with a soup stick.
Ladle into bowls, add a tablespoon of yogurt, a few coriander leaves and a dusting of black pepper. Serve with crusty bread.
Serves 6.
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