Curried Carrot and Lentil Soup
Serves 4
This recipe has been kindly donated by Home Chef and Decisive Cravings contributor Alisia Romanin.
1 onion, chopped
1 leek (white part only), chopped
1 tspn cumin
2 tspns curry powder
5 carrots, chopped
2 cloves garlic, chopped
1 cup red lentils
4 cups chicken or vegetable stock
1 tbspn tomato paste
1/3 cup tomato passata
1 cup coconut milk
Salt, pepper and lime juice, to taste
Fry onion and leek in a saucepan over low heat until soft but not coloured
Add the cumin and curry powder and fry for one minute until fragrant
Add the carrot, garlic, lentils, stock, tomato paste and passata and season with salt and pepper.
Bring to the boil and then turn down to a simmer for 20 minutes.
Remove from heat and puree or blend completely or partially (depending on preference).
Add coconut milk and return to the stove to heat through.
Serve and add lime juice to taste.
NOTES: If the curry powder is mild or additional spice is wanted, add some chilli powder. Recipe is an adapted version of a lentil soup that featured in the July 2013 edition of Delicious Mag.
