Name: Fragrant carrot, coconut & lentil soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil plus extra for drizzling; 1 onion roughly chopped; 2 celery sticks roughly chopped; 1 large garlic clove crushed; 1 thumb-sized piece of ginger peeled and finely grated; 1 tsp ground turmeric; 1 tsp ground coriander; 1 tsp cumin seeds; 1 tsp garam masala; 1 tsp chilli flakes plus extra to serve; 500g carrots thinly sliced; 150g red lentils; 200g coconut milk; 950ml low-salt vegetable stock; 10 curry leaves; bunch of coriander leaves picked; fat-free natural yogurt to serve

Fragrant carrot, coconut & lentil soup

We've given a classic vegetarian soup a fragrant twist with a subtle hint of spice. Swap the yogurt for a dairy-free alternative to make this vegan.

45 min total 5 min prep 40 min cook 4 305 cal

Instructions

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1 Heat the rapeseed oil in a large saucepan or flameproof casserole over a medium heat. Cook the onion and celery with a pinch of salt for 8-10 mins until softened. Add the garlic, ginger and all the spices and cook for 1 min more. Stir in the carrots, lentils, coconut milk, stock and curry leaves. Bring to a simmer, then cover with a lid and cook gently for 30 mins.
2 Taste the soup for seasoning, then add most of the fresh coriander and blitz until smooth using a hand blender. Ladle the soup into bowls, then top with swirls of yogurt, the remaining coriander, some extra chilli flakes and a drizzle of oil to serve.