14 Dec Roast carrot & curried lentil soup
Roast carrot & curried lentil soup
If you’re feeling jaded in the pre-Christmas chaos, switch off in the kitchen and rustle up a hug in a mug with loads of goodness to get you through.
This roast carrot and curried lentil soup from our friends at Boxxfresh, is simple, wholesome, and cheap. You could even freeze some down for lunches to be sure you don’t grab something bad.
Pre-heat the oven to 180c / 350f /gas mark 4.
Tumble the carrots and place them in a roasting tray. Drizzle with a little olive oil then make sure all the carrots are coated by giving them a little shake in the tray. Pop the tray in the oven and allow the carrots to roast for 30 minutes or until tender in the middle. Once cooked, set aside.
Meanwhile, place a large saucepan over medium heat and drizzle in 1 tbsp of olive oil. Add the sliced onions and chopped garlic then allow to gently sizzle and cook for 15 minutes, stirring occasionally.
Add the curry powder followed by the lentils and roast carrots. Stir all the ingredients together.
Carefully pour over 1 litre of boiling water or enough to make sure that the water is just covering the veggies.
Reduce the heat to a simmer and allow the mixture to gently cook for 20 minutes.
At this point season to your taste with sea salt and freshly ground black pepper.
Allow the contents of the pan to cool slightly before blending until smooth with a hand blender or in a free-standing blender.
1 bunch of carrots, roughly chopped
1 red onion, peeled and finely sliced
2 cloves of garlic, peeled and roughly chopped
2 tsp mild curry powder or garam masala of your choice
1 tin of lentils drained and washed
Freshly ground black pepper