Deliciously comforting, lightly spiced and packed with seasonal goodness; this soup is a winner. To add extra layers of flavour and a little texture top with the parsley oil. The oil is so tasty but also so satisfying to make.
Recipe – Spiced Carrot Soup
2 tbsp oil
2 onion
500g (17.6 oz) carrots
2 cloves garlic
1 tbsp mild curry power
4 tbsp red lentils
1 litre veg stock
1 tin tomatoes (400g)
1 tbsp tomato puree
Salt and pepper
1. Finely slice the onion. Heat the oil in a large saucepan over a medium heat and add the onion with a good pinch of salt. Cook slowly to drive out the water but not colour the onion.
2. While the onion is cooking, wash and dice the carrot into 1cm cubes (or peel if not looking too healthy!) and add to the pan with another pinch of salt. Cook until the onion is translucent and soft.
3. Mince or finely chop the garlic and add to the carrot pan and cook for a further minute along with the 1tbsp of curry powder.
4. Add the stock, chopped tomatoes and tomato puree, and bring to a simmer.
5. Simmer for c.15mins until the carrots are tender.
6. Blend with a stick blender and taste for seasoning.
Recipe – Cumin and Parsley Oil
125ml vegetable oil
2 cloves garlic
1 tbsp cumin seeds
1 bunch parsley
½ tsp salt
1. Heat the oil in a small saucepan.
2. Roughly chop the parsley. Mince the garlic clove and mix with the spices in a heat proof bowl.
3. Once shimmering hot pour the oil over the herbs and spices and let infuse for 5 mins