Curried carrot and lentil soup
(Serves six) 30 g butter1 large onion, chopped400 g peeled carrots, grated3 tbsp tomato paste2 tbsp mild curry powderHalf tsp each ground coriander, cumin and ginger150 g red lentils1 litre chicken or vegetable stock300 ml milkSalt and pepperNigella or...
(Serves six)
30 g butter
1 large onion, chopped
400 g peeled carrots, grated
3 tbsp tomato paste
2 tbsp mild curry powder
Half tsp each ground coriander, cumin and ginger
150 g red lentils
1 litre chicken or vegetable stock
300 ml milk
Salt and pepper
Nigella or poppy seeds (optional)
Toasted pita bread to serve
Melt the butter in a pan, add the onion and fry gently until starting to soften. Stir in the carrots and cook for another five minutes, then add the tomato paste and spices and cook for two minutes more.
Add the lentils, pour in the stock and milk, give it all a good stir and bring to the boil. Cover the pan, lower the heat and simmer gently for about 40 to 45 minutes or until the lentils have disintegrated, stirring occasionally.
Blitz the soup in batches in a processor or blender until smooth. Taste and season as necessary with salt and pepper, return the soup to the pan and reheat.
Ladle into mugs or bowls, top with a sprinkle of nigella or poppy seeds if using and serve with strips of toasted pita bread or grissini for dunking.