Carrot & Lentil Soup

After a busy week in work and with Hubby being out today doing blokey things I’ve decided to dedicate today as “bake and watch great girly stuff” day. So far I’ve watched an sung along to Hairspray while making soup and then BBC’s wonderful romp Casanova is now the soundtrack to the tart (no pun intended) I’m baking this afternoon.

The soup was an ideal way of using up a few vegetables that were about to go past their best. Next time to give it more of a warming kick I’m going to add a pinch of chilli powder. The soup and tart I’m baking will be perfect for a picnic at the beautiful Kedleston Hall tomorrow. Last time we were there they were filming The Duchess so didn’t get to see inside of most of the hall.

Carrot & Lentil Soup
Serves 3-4

1 tsp coriander seeds
1 tsp cumin seeds
1/4 tsp paprika
1 onion, sliced
4 small carrots, sliced
70g split red lentils
200ml orange juice
500ml vegetable stock
Salt & Pepper
2 tbsp plain yogurt

1) Crush the whole spices in a pestle & mortar and dry fry for a few minutes. Add the remaining ingredients (apart from the yogurt) and simmer for 30 min.

2) Blitz the soup until smooth then stir in yogurt. Serve.

Post Author: Jules

Freelance food geek who's passionate about food education.

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