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Moroccan-style carrot soup
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Serves: 4
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.
Cook’s tip
Soaking the lentils while you sweat the vegetables will help them to cook more quickly in the soup.
Typical values per serving:
Energy |
V Per serving 1002kJ 240kcals |
---|---|
Fat | 8.1g |
Saturated Fat | 1.7g |
Carbohydrate | 23g |
Sugars | 17g |
Protein | 11g |
Salt | 0.4g |
Fibre | 16g |
2 of your 5 a day/vegan
This recipe was first published in December 2021.
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