Spicy Carrot and Red Lentil Soup

600g carrots peeled and thinly sliced
200g red lentils (rinsed)
1 small potato peeled and diced
1 medium onion roughly chopped
1 tbsp olive oil
1l chicken or veg stock
1 or 1/2 tsp chilli powder depending on taste
1 tsp cumin seeds ground with mortar and pestle
2 tbsp chopped fresh coriander/cilantro (optional)
Salt and black better to taste

With soup always err on the side of caution when adding the stock. It is better to have too little stock and add more in later than have a watery soup.

1. Heat oil in large pan and add the onions. Sauté for 5 mins. Add the seeds and spices and cook for further min. Add the carrots and potato, sauté for 3 mins.

2. Add the lentils and the stock to the pan - just cover the ingredients in the pan with stock. Bring to the boil and simmer for 20 mins or until vegetables are fork tender.

3. Add the chopped coriander/cilantro. Blend with hand blender or leave to cool and transfer to regular blender. If the soup is too thick, add more stock. Season and serve.


Serving Size: Makes 6 bowls of soup