Red Lentil, Carrot & Coconut Soup

I needed some comfort food. I was feeling so, so tired yesterday. I turned to my old favourite - soup! I wanted a creamy, thick soup, so I decided to use lentils. I added lots of carrots for a lovely sweet flavour, then spiced it up with some turmeric and chilli and finished it off with a little coconut milk. As usual this recipe makes a large pot of soup. I never see the point in making a small amount, as soup tastes so much better the next day and it can always be shared around or popped in the fridge or freezer.

Red Lentil, Carrot & Coconut Soup

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
2 cm piece fresh ginger, grated
1 tsp turmeric
½ tsp chilli powder (up this if you want a hotter flavour)
8 carrots, chopped
2 large potatoes, chopped
3 pints vegetable stock
2 cups red lentils
½ cup coconut milk
3 tbsp tomato puree
1 large handful fresh coriander, chopped
salt
pepper

Saute the onion, garlic and ginger in the olive oil until softened, then add the carrots and potatoes before stirring in the turmeric and chilli powder. Cook gently for 10 minutes, add a splash of water, if the vegetables feel like they are clinging to the pot. Add the red lentils and the stock then simmer for 20 minutes. Stir in the tomato puree & coconut milk and stir until the puree has dissolved. Stir in the coriander, then whizz up half of the soup. It is always good to have some chunks of vegetable in your soup. Stir the blended soup back in and then season.

Serves 8