Curried carrot & lentil soup

Name: Curried carrot & lentil soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon Madras curry powder; 1 teaspoon ground coriander; 1 teaspoons ground cumin; 2 carrots, diced or grated; 1 leek, well washed and thinly sliced; 2 garlic cloves, chopped; 1 reduced-salt vegetable stock cube; 3 Tbsps chopped coriander; 2 Tbsps 0% fat bio yogurt (optional); 390 grams green lentil

Curried carrot & lentil soup might be just the soup you are searching for. This recipe serves 2. One serving contains 91 calories, 3g of protein, and 2g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have fat bio yogurt, garlic cloves, leek, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Tip the spices into the pan and briefly heat to toast them.

Ingredients you will need

Spices

Toast

Equipment you will use

Frying Pan

Pour in 800ml water and pile in the carrots, leek and garlic. Crumble in the stock cube, then cover and cook over a high heat for 10 mins.

Ingredients you will need

Bouillon Cube

Carrot

Garlic

Water

Leek

Tip in the lentils with their liquid and most of the chopped coriander, then cover and cook for 5 mins more. Blitz the soup with a hand blender to part-pure it.

Ingredients you will need

Coriander