Recipe of the week
Carrot, lentil and orange soup...
Carrot, lentil and orange soup
1 tsp. cumin seeds
2 tsp. coriander seeds
1 onion chopped
225g carrots diced
75g red lentils
300ml orange juice
2 tbsp plain dairy-free yogurt or plain greek yoghurt
fresh chopped coriander to garnish pinch paprika to garnish
600ml vegetable stock
Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned.
Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft. Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika.