Save to your scrapbook
Moroccan-style carrot soup
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
100g red split lentils, thoroughly rinsed
500g pack Waitrose Chantenay Carrots, scrubbed and trimmed
1½ tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 large leek, trimmed, halved and finely sliced
2 tbsp Cooks’ Ingredients Ras El Hanout
1 litre Cooks’ Ingredients Fresh Vegetable Stock
¼ tsp ground cumin
½ tsp maple syrup
1 unwaxed lemon, zest and juice
4-6 tbsp non-dairy yogurt alternative
Small handful coriander leaves and a pinch of zaatar, to serve
1 Preheat the oven to 220ºC, gas mark 7. Soak the lentils in a bowl of water. Meanwhile, slice 3/4 of the carrots into rounds and cut the rest in half lengthways; set both aside.
2 Heat 1 tbsp oil in a large pan over a medium-high heat. Add the onion and garlic and a pinch of salt and sweat for 5 minutes, then add the leek and carrot rounds and sweat for another 5 minutes. Add the ras el hanout and cook for a minute more, then stir in the drained lentils and the stock. Simmer for 30 minutes or until the lentils are soft.
3 Meanwhile, toss the halved carrots with the remaining ½ tbsp oil on a small nonstick baking tray and roast for 10 minutes. Toss with the cumin, maple syrup and a pinch of salt and roast for another 10 minutes until caramelised. In a small bowl, mix the lemon zest and non-dairy yogurt alternative with a pinch of salt.
4 Squeeze the lemon juice into the soup and season if needed. Divide between bowls, topping with the lemon yogurt, carrots, coriander leaves and a pinch of zaatar.
Soaking the lentils while you sweat the vegetables will help them to cook more quickly in the soup.
Typical values per serving:
V Per serving 1002kJ
2 of your 5 a day/vegan
This recipe was first published in Wed Dec 01 11:29:25 GMT 2021.