Tuesday , October 20 2020
Carrot, Ginger and Lentil Soup with Carrot Crisps 1

Carrot, Ginger and Lentil Soup with Carrot Crisps

Carrot, Ginger and Lentil Soup with Carrot Crisps 2

Recipe from the cook book, The Part-Time Vegetarian’s Year, by Nicola Graimes

Copyright © Watkins Media Limited 2020. Text copyright © Nicola Graimes 2020. Photography copyright © Haarala Hamilton 2020.

www.nicolagraimes.co.uk

Warming and comforting, a bowl of this hearty, nutritious soup is a go-to when the weather is chilly and I’m looking for sustenance. The carrot crisps are a great way to use up carrot peelings. When roasted, they add crunch and a contrast in texture to the smooth soup – they also make a healthy snack. See more recipes from Nicola Graimes on our website.

SERVES 4

INGREDIENTS

550g of carrots, scrubbed
2tbsp of olive oil, plus extra for drizzling
1 large onion, roughly chopped
1 celery stalk, thinly sliced
2tsp of ground coriander
½tsp of ground turmeric
1 thumb-size piece of fresh root ginger, peeled and finely grated
175g of split red lentils, rinsed well
2 bay leaves
1.2 litres of good-quality hot vegetable stock
Juice of ½ lemon
Sea salt and freshly ground black pepper
4tbsp of thick plain yogurt and
½ tsp of nigella seeds, to serve

METHOD
Preheat the oven to 180°C.

Start by making the carrot crisps. Using a vegetable peeler, peel away the skin of the carrots into long, thin strips. Toss the carrot strips in a drizzle of oil and place in an even layer on a large baking sheet. Roast for 15 minutes or until crisp and golden, turning once – keep an eye on them as they can easily burn. Remove from the heat, transfer to a plate lined with paper towels and leave to cool and crisp up further.

Meanwhile, cut the peeled carrots into chunks. Heat the oil in a large heavy-based saucepan over a medium-low heat, add the onion and cook for 5 minutes, until softened. Add the celery and carrots and cook for another 2 minutes. Stir in the spices followed by the lentils and bay leaves, then pour in the stock. Stir and bring to the boil, then reduce the heat to low, part-cover the pan with a lid and simmer for 20 minutes, or until the lentils and carrots are tender.

Using a hand-held stick/immersion blender, blend the soup until smooth. Stir in the lemon juice and season with salt and pepper, to taste.

Ladle the soup into bowls, then top with a good spoonful of yogurt, a few nigella seeds and the carrot crisps.

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