Roast Carrot & Curried Lentil Soup

Roast Carrot & Curried Lentil Soup

At Boxxfresh we’re all about eating well for less and we love combining super fresh produce with inexpensive store cupboard ingredients. This is a delicious, satisfying and frugal soup, full of flavour and bag of goodness.

A pot of soup is a great thing to cook and portion up to pop in the freezer meaning you’ll have a ready made lunch or dinner for those busy days!

 

Ingredients to serve 4:

1 bunch of carrots, roughly chopped  

1 red onion, peeled and finely sliced

2 cloves of garlic, peeled and roughly chopped

2 tsp mild curry powder or garam masala of your choice

1/2 cup of dried red lentils

Freshly ground black pepper

Sea salt

Coconut oil or olive oil

 

Method:

1. Pre-heat the oven to 180c / 350f /gas mark 4.

2. Tumble the carrots and place them in a roasting tray. Drizzle with a little melted coconut oil or olive oil then make sure all the carrots are coated by giving them a tumble in the tray. Pop the tray in the oven and allow the carrots to roast for 30-35 minutes or until tender in the middle. Once cooked, set aside.

3. Meanwhile, place a large saucepan over a medium heat and drizzle in 2 teaspoons of coconut oil or olive oil. Add the sliced onions and chopped garlic then allow to gently sizzle and cook for 15 minutes, stirring occasionally. 

4. Add the curry powder followed by the red lentils and roast carrots. Stir all the ingredients together.

5. Carefully pour over 1 litre of boiling water or enough to make sure that the water level reaches 2 inches above the ingredients. (This may seem like a lot of water but red lentils soak up a lot of liquid!).

6. Reduce the heat to a simmer and allow the mixture to gently cook for 25 - 30 minutes or until the red lentils have completely broken down.

7. At this point season to your taste with sea salt and freshly ground black pepper. 

8. Allow the contents of the pan to cool before blending until smooth with a hand blender or in a free standing blender.

 

Enjoy!

XX

 

TOP TIPS: 

When you’re cooking with dried pulses and beans, only season them once they have cooked though. Salt added at the start of cooking will only make them tough! 

*If you don’t have dried red lentils, you can alternatively use tinned lentils, beans or chickpeas of your choice.Simply drain and rinse them before adding them to the pot and make sure you reduce the volume of water you use by half.