A rich and creamy carrot soup, great for autumn and winter lunches. Serve with a chunk of fresh bread. Yum.
- 4 large carrots, peeled and grated
- 100ml canned coconut milk
- 250ml vegetable stock
- 2 tablespoons red lentils – rinsed
- 1 tablespoon of oil
- 1 teaspoon cumin
- Dash of cinnamon
- Dash of cayenne pepper
Heat the oil in a large heavy pan, then add the carrots and cook for 3-4 minutes.
Add the cumin, lentils and stock and reduce to a simmer.
Simmer for around 20 minutes, or until the lentils and carrots have softened. You may need to add up to 200ml more water, depending on the size of your carrots.
Once cooked through, remove from heat and blend with a stick blender or food processor.
Add the coconut milk, cinnamon and cayenne pepper and the customary sprig of herbs