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    Spiced Tomato Soup

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    Spiced Tomato Soup

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes

    Serves: 4


    • 2 tsp ground coriander
    • 2 tbsp olive oil
    • 1 Red onion, chopped
    • 1 Red pepper, deseeded, chopped
    • 2 Carrots, diced
    • 2 tsp Ground cumin
    • 3 Garlic cloves, crushed
    • 160 ml coconut milk
    • 2 x 400g Plum tomatoes tins
    • 150g Red lentils
    • 50g Cashew nuts
    • 20g Desiccated coconut
    • 20g Coriander leaves


    1. Heat the oil in a pan; add the onion, pepper and carrot. Cook over a medium heat for 5 minutes. Stir in the coriander and cumin; cook for 2 minutes. Add the garlic, plum tomatoes, 250ml water and the lentils; season. Bring to the boil, then simmer for 20–25 minutes.
    2. In a processor, blitz the cashews, coconut, coriander and a pinch of salt with 4 tbsp water, until roughly chopped. Scrape into a bowl.
    3. Rinse out the processor; blend the soup until smooth.
    4. Return the soup to the pan with the coconut milk; add more water if necessary. Stir and gently reheat. Ladle into bowls; serve topped with a little of the nutty relish.

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