Curried Carrot and Red Lentil Soup

With the weather getting cooler, I’m craving warming vegetable soups – the perfect healthy winter comfort food. Traditionally I’m a pumpkin soup kind of girl but I thought I’d branch out and try something different. I had a huge bag of carrots in the fridge so I made  this carrot soup. I think it’s going to be my new favourite. I added red lentils for a protein boost and the good thing is they don’t need soaking before cooking,  it’s as easy as throwing them in the pot.

Here’s the recipe:

2 onions, chopped
1 1/2 tablespoons olive oil
3 cloves garlic, finely chopped
1/2 tablespoon curry powder
700g of carrots, peeled and chopped
1 cup chicken stock
2 cups vegetable stock
1/2 cup red lentils

Heat the oil in a large pot and add onions, garlic and curry powder. Sautee for 3 minutes then  add chopped carrots and sautee for a further 5 minutes.  Add the stock and lentils and bring to the boil. Simmer for 15-20 minutes, or until the carrots are soft.

Blend the soup until smooth, adding extra fluid if required.

Serve with a small spoon of sour cream and a sprinkle of spring onions.