Roasted Carrot, Pink Lentil & Cumin Soup (Vegan, gluten free) April 6, 2020

Prep time: 15 min

Cook time: 1hr 20 min

Ingredients

4 tblsp olive oil

2 Teaspoons cumin seeds

1 finely chopped onion

2 large cloves crushed garlic

2cm piece of fresh ginger, peeled and grated

2 stalks celery finely chopped

1 cup Pink Lentils, rinsed and drained

500g Large Carrots, peeled and cut into medium sized cubes

5 cups boiling water

Method

  1. In a medium sized pot, fry the cumin seeds in the olive oil till fragrant, careful not to burn
  2. Add chopped onion, cook on a medium heat till slightly browned
  3. Add the chopped celery, garlic and ginger cook further 5 minutes
  4. Add the carrots, cook for a further 10 minutes till starting to caramelize
  5. Add the lentils and cover with 5 cups boiling water, simmer, covered for 50 minutes
  6. Season with 1 teaspoon salt, a good few grinds of black pepper, 2 teaspoons good quality vegetable stock powder
  7. Mash the carrots in the pot with a potato masher,
  8. Add ½ tin coconut milk
  9. Simmer for a further 5 minutes
  10. Add a touch of water if necessary if the soup becomes too thick
  11. Serve topped with coriander pesto & homemade seed bread on the side
Soup Step 2
Soup Step 3
Soup Step 4
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