Saturday, 1 December 2012

Carrot, Lentil and Orange Soup

A soup that takes 30 minutes from slicing to serving. Fresh and vibrant with the addition of paprika and just a hint of chilli, the orange adds an unusual but welcome zesty kick.

Carrot, Lentil and Orange Soup
Feeds 4

1 tbsp olive oil
1 onion, chopped
4 carrots, peeled and grated
1 tbsp tomato puree
1 tsp paprika
A pinch of ground chilli
4 large handfuls of red lentils
750ml vegetable stock (fresh or from cube)
Juice squeezed from an orange
Salt and pepper

1 - Heat the oil in a pan. Add the onion and carrot and cook slowly for 10 minutes without colouring.
2 - Add the tomato puree and spices and stir through, cooking for 2 minutes.
3 - Add the lentils and stock, bring to the simmer and cook for 15 minutes.
4 - Blend to your preference (I prefer a bit of texture). Squeeze in the orange juice, taste for seasoning and serve.