CARROT SOUP SPICES RECIPES

Steps:

• Place a large saucepan on medium heat with two tablespoons of oil. Add the chopped onion and cook for about five minutes, or until soft, and then add the chopped garlic and cook for a further 2 minutes.
• Add the chopped swede and carrots and cook for ten minutes, making sure to stir frequently, to avoid the vegetables being burnt.
• Add enough vegetable stock to cover the vegetables, and bring the liquid to the boil in the saucepan.
• Once the soup is boiling, reduce the heat and cook for a further 30 minutes, or until the vegetables are nice and soft.
• Once everything is cooked, blend the mixture either in a food processor or with a hand held blender – this will make the soup lovely and thick.
• Finally, season to taste, making sure to add salt, pepper and any other spices you like.

Steps:

• Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
• Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
• Simmer for 15 mins until the lentils have swollen and softened.
• Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
• Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.