roasted carrot and red lentil soup
Roasted carrots with red lentils and coconut milk make a sublime soup perfect for a filling lunch or supper. We always make sure we have protein and healthy fats in our soup - which means that they are filling bowls full of nourishment that keep us fuller for longer.
ingredients
serves 2 hearty bowls
1 tablespoon olive oil
400g carrots
1 tsp ground cumin
1/2 tsp crushed chilli flakes
150g red lentils
1 can coconut milk
method
prep time: 30 mins
Preheat the oven to 180°C.
Peel the carrot and add to a baking dish.
Add the olive oil, ground cumin and crushed chilli to the carrots and toss everything together.
Roast in the oven until soft - around 25 minutes.
While the carrots are roasting cook the red lentils according to the packet instructions.
When the carrots are cooked add them to a food processor.
Add the lentils and coconut milk and blitz everything until smooth.
Warm through in a saucepan before serving. Season with a little extra crushed chilli if you want more heat.
the health boost tip
Perfect on a cold Autumn or winter day. We don’t feel this soup needs any bread - the red lentils and coconut milk should mean it’s filling enough.
