Spiced carrot and red lentil soup

I have made this soup four times now, which isn't bad going in the space of two months. It is a hit with all three of us and Mini Bite also enjoys helping me to make it. This is because I pull out the food processor for grating the carrots, and the NutriBullet for blitzing the soup later on, and what self-respecting toddler doesn't enjoy feeding carrots into a food processor and pushing buttons on things that whiz? These steps do make the soup more labour intensive than the chunky vegetable, non-pureed variety, but it is so tasty that I don't mind. Getting Mini Bite involved in the kitchen is a fun development too.

The soup itself is really simple and packs a hearty punch thanks to the lentils. You can play around with the spices and seasonings, and even throw extra vegetables in if you like. This mix is a winner in our household though.

Spiced carrot and red lentil soup

A delicious, satisfying soup that makes 4 generous servings

Lightly adapted from the spiced carrot and lentil soup on BBC Good Food

Blender or food processor needed

Ingredients

1 tbsp dried ground ginger

1 tsp mild dried ground chilli

1 tsp dried ground paprika

1 tsp olive oil

1 bunch leeks, trimmed and sliced

1 L (4 cups) vegetable stock

3 sticks celery, trimmed and sliced

600g carrots, grated (no need to peel)

1 cup dry red lentils

125ml (1/4 cup) unsweetened almond milk

Method

In a very large saucepan or soup pot, dry fry the ginger, chilli and paprika over medium heat for approximately 1 minute. Add the oil and leeks and saute for 2 or so minutes.

Add the stock, celery, carrots and lentils and bring the mix to simmering point. Stir, reduce heat to medium-low, and allow to cook, covered, for approximately 30 minutes (until the lentils are soft). Add the milk at the end and stir through.

Allow the soup to cool before blending in a blender or food processor. Reheat before serving.

Keeps well in the fridge for up to 5 days.

Do you have a favourite soup recipe?

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