This month, to celebrate World Vegetarian Day, we have a classic recipe for you with Creamed Carrot and Lentil Soup. This little gem from our recipe range, using our natural vegetable stock, is pure gold and won’t require 24 carrots.
2 tsp cumin seeds
1/8 – 1/4 tsp chilli flakes
Olive oil, for cooking
600g carrots, washed & grated
250g split red lentils, rinsed
1L Carol’s Stock Market Chicken Stock
125ml light coconut milk
Salt & pepper
Heat a large saucepan over medium heat then toast the cumin seeds, shaking the saucepan occasionally, until they start to jump around in the pan and are aromatic. 1-2 minutes.
Remove about half of the seeds and keep for garnish.
Add the chilli flakes and a drizzle of olive oil along with the grated carrot, lentils, stock, and coconut milk. Lightly season with a bit of salt and pepper.
Increase heat to medium high and bring to a boil, then reduce heat to medium low and simmer for about 15 minutes, stirring occasionally, until the lentils have cooked through.
Use a stick blender or transfer to a heat-safe blender or food processor and blitz until smooth.
Taste for seasoning and add more salt and pepper if needed.
Serve hot with a sprinkling of the reserved toasted cumin seeds and a drizzle of olive oil.