It’s time to use up the rest of the carrots before my next shop, so it’s soup time again! This particular pot of soup fed me for two meals.
- 1 large onion/ a couple of small ones
- 5 carrots (approx)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon Curry Powder
- 1/2 teaspoon Ground Coriander
- Olive oil
- 1 cup lentils
- 1 pint vegetable stock
- approx 1 cup of cider (I used some frozen home made cider; made into ‘ice-cubes’ in the same way as the turkey stock mentioned previously)
- almond milk (you can substitute in any other type of milk)
Peel and chop the onions and carrots and cook in some olive oil (just enough so that they don’t stick) along with the spices for about 5 minutes, keeping an eye on it and stirring occasionally.
Add the cider and cook on a medium heat for another 5 minutes.
Add the lentils and stock and simmer on a low heat for 10-15 minutes, adding more liquid if required.
Transfer to a blender and whizz until smooth, adding almond milk until the soup is nearly the right consistency. Pour the soup back into the pan, using some more of the almond milk to swill out the rest of the soup from the blender so you don’t waste any.
Bring the soup slowly up to temperature. Taste. Season with salt and pepper and serve.