Recipe: Curried Carrot & Lentil Soup

The perfect soup – filling and hearty. Easy to make. Warming. Slightly spicy. Goes equally well with bread as it does by the spoonful. It also helps that it uses up some of the 5kg of carrots inadvertently delivered by ASDA. I made this at the same time as some cupcakes, which ended disastrously for the first batch of cupcakes. I reckon the soup was fine though, it certainly tasted as it was meant to!

 photo 73f0c241-104b-423f-89ff-c6f8975916e8_zps8f71671d.jpgNow, this soup is spicy. That obviously depends on the strength of your chilli – so if in doubt, leave it out. Dried chilli flakes are a good alternative as it’s easy to control the spice level. I like spice, so I welcomed the strong kick this gave. I’m not sure my colleagues agreed, as this soup smells strongly of curry. As does the microwave at work having eaten this a few days in a row…oops. But this is so cheap, so filling, and perfect for anyone on a budget. If your purse doesn’t allow fresh aromatics, a few spoons of curry powder works absolutely fine. Trust me, I did this in my first year.

 photo c2002620-4d2b-4b6c-adef-3ce63b56b2da_zpsd69a60fa.jpgIngredients – makes 6 big servings, but it freezes and reheats well (perfect for tight budgets!)

  • 1-2 fresh red chillies
  • 1″ piece of ginger
  • 2 garlic cloves
  • 1 onion
  • 1 teaspoon each of turmeric, ground coriander, and ground cumin
  • 600g carrots – peel, top and tail around 700g of them
  • 150g red lentils (dried)
  • 1 litre of vegetable stock
  • 1/2 tin of coconut milk
  • Fresh coriander, to serve

 photo 971a2598-bd4d-4913-b8fd-79e11ef08150_zps9ca3a51d.jpgHeat a tablespoon of oil over a low heat, in a large pan. Fry the powdered spices until fragrant. Meanwhile, blitz the chillies, ginger, garlic and onion in a chopper, or dice finely. Add to the pan and sweat until soft.

 photo 03f3a9c7-d60f-4f53-adc4-695983ebbe8d_zpsbceebd31.jpg photo aa8089d5-44a8-4087-90b0-34fe9f5680dd_zps91d9a3b8.jpgNow, you want the carrot in small, small pieces. I used the food chopped again, or you could finely dice or grate. Up to you, but I definitely chose the easy option. Add the carrots to the pan, followed by the lentils and stock. Bring to the boil, and simmer for 20 minutes – until everything is soft.

 photo 2bc6545c-72c7-4a44-beed-31abbcb73a69_zps42b62950.jpgPuree/blend until completely smooth. Return to a clean pan and stir through the coconut milk until heated through. Serve scattered with the fresh coriander.

 photo 0cea28c0-6af4-4339-bf6f-f8484a8b5a01_zps7073e9f8.jpgThis goes amazingly well with naan bread, but I served with homemade bread. Making bread has become a real passion in the last few weeks, and it’s agreeing with my tummy a lot more too! For surprisingly little effort, and very few pennies, I’m left with soft, fresh bread that doesn’t make me feel horribly bloated. A win all round!

I’ve posted a few soup recipes recently – do you have any other recipes you recommend? What’s your favourite soup?

  • I love a good lentil soup! I think the carrot and lentil combination would be super yummy! I am so excited to try this recipe out! xx

    http://www.lulabelloves.com/blog

    • Lentils are great for bulking meals out, and so cheap too! x

  • This looks delicious, thanks for sharing! x

  • This looks delicious! I always have this romantic notion of winter as a time where I’ll be getting cozy and making all these homemade soups, but somehow it rarely ends up happening … This looks so good and easy though that I’ll have to give it a try!

    xx Kathryn
    http://www.throughthethicket.ca

    • Its ridiculously easy and quick – soups are great as they are so warming and healthy too! x