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.

Ingredients
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

Serves
4

Method
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.