Only the pure in heart can make a good soup – Ludwig van Beethoven
January is the time for curling up on the sofa with a big bowl of steaming hot soup, feeling warm and snuggly. It’s like central heating for the soul! As I can’t eat onions (who knew they’re in pretty much everything?!) I struggle to find any ready made soups from the supermarket as onion tends to be a staple ingredient. So I’ve started to make my own soups, and so far I’m loving the flavours.
There’s also something satisfying about making your own soup, blending it together and heating it up in a pan for lunch the next day with a few slices of warm buttered toast. It fills you up without feeling sluggish after and is a great way of sneaking in left over vegetables that may otherwise have been thrown out at the end of the week.
This soup will last in the fridge for up to 5 days, making the perfect dish to take to work, and it really couldn’t be any simpler.
Here’s how I made it…
You will need:
- 250g of carrots (approx 2 large carrots)
- 1/2 red bell pepper
- 200g dried red lentils
- 1.5 litres of stock (I used beef stock but vegetable will work great too)
- 20g of fresh finger
- 2 garlic cloves
- 1/2 tsp of cumin
- 1/2 tsp of turmeric
- 1/4 tsp of cinnamon
- 1/4 tsp of chilli flakes
- salt and pepper to season
How to make:
Prepare the carrots and red pepper by roughly slicing into coin sized pieces, boil the kettle to make the stock (if using a stock cube) and set a pan on a medium heat. Add the vegetables, stock and red lentils to the pan, stirring together.
Next thinly slice the garlic and ginger, and add to the pan with the rest of the spices. Bring to the boil and then simmer for 30 minutes or until the carrots are soft.
Leave to cool slightly before adding to a blender (I use my NutriBullet and blend in batches) and blend until smooth, or use a hand blender in the pan whilst still warm. Serve hot with toasted bread and butter!