Spiced carrot soup


Double the ingredients if you want to serve this for dinner with delicious fresh bread.

home June 2011 

Serves: 4 (as a starter)

Preparation time: 15 minutes

Cooking time: 40 minutes

• 45ml butter

• 1 red onion, chopped

• 2 garlic cloves, bruised

• 5ml finely ground cumin

• 60ml lentils

• 500g carrots, grated

• 1.5 litres vegetable stock

1 Heat the butter in a saucepan and sauté the onions, then add the garlic and cumin and stirfry until the onion is soft and transparent.

2 Add the lentils and carrots and stir through before adding the vegetable stock. Bring to the boil, then simmer covered for about 40 minutes or until the carrots are soft.

3 Remove from the heat and allow to cool slightly before processing to a smooth purée with a hand blender.

4 Slowly reheat the soup, then serve with extra cumin, a spoonful of fresh cream and fresh coriander.

Wine Suggestion An off-dry chenin blanc works well with this flavourful soup, particularly if you add chilli-flavoured croutons!

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