Starters
International
InternationalSpiced Carrot and Lentil Soup
A warming, budget-friendly soup of carrots and red lentils with toasted spices. The tiers build from a store-cupboard pot to a freshly spiced, coconut-enriched bowl with a dukkah and yoghurt finish.
Vegetarian
Vegan
Gluten-free
Dairy-free
Ultimate version
Roasted carrots, fresh garam masala, coconut milk and a dukkah-and-coriander-oil finish.
Per serving£2.05
Total cost£8.20
Time1 hr 10 min
Ingredients for 4
- 700 g carrots , halved lengthways for roasting
- 150 g dried red lentils , rinsed
- 1 onion , chopped
- 3 cloves garlic , crushed
- 25 g fresh ginger , grated
- 2 tsp garam masala , freshly ground
- 1 tsp ground turmeric
- 200 ml coconut milk , full fat
- 900 ml fresh vegetable stock
- 3 tbsp olive oil , for roasting and frying
- sea salt and black pepper , to taste
- To serve
- 2 tbsp dukkah , to serve
- 15 g fresh coriander , blitzed with oil into a coriander oil
Method
- Preheat the oven to 200C fan, toss the carrots with half the oil and salt, and roast for 30 minutes until caramelised at the edges.
- Meanwhile, soften the onion in the remaining oil for 6 minutes, then add the garlic, ginger, garam masala and turmeric and cook for 2 minutes.
- Add the lentils, roasted carrots and stock, bring to the boil and simmer for 20 minutes until the lentils break down.
- Stir in the coconut milk and warm through, then blend until silky and season.
- Blitz the coriander with a little oil and a pinch of salt to make a vivid coriander oil.
- Serve each bowl finished with a swirl of coconut milk, a drizzle of coriander oil and a scatter of dukkah.
Equipment
- roasting tray
- large saucepan
- stick blender
- small blender
The three ways, side by side
Budget
Carrots and red lentils simmered with curry powder and a stock cube.
Better
Toasted cumin and coriander seeds with fresh ginger and a swirl of yoghurt.
Ultimate
Roasted carrots, fresh garam masala, coconut milk and a dukkah-and-coriander-oil finish.
