Honeyed Carrot and Lentil Soup
Honeyed carrot and lentil soup. Kids love this rich, warming soup but it’s sophisticated enough for adults, too! Try this recipe and come home to a warming bowlful of this filling, low-fat comfort soup.
Ingredients
2 1/2 Tbsp olive oil
5 medium carrots, chopped finely
2 Tbsp Manuka Emporium honey, melted
1 onion, finely chopped
1 celery stick, chopped
6 cups vegetable stock
2 small potatoes, peeled and chopped
2 tsp garlic, minced
1 tsp ginger, grated
2 tsp ground cumin
1 tsp ground coriander
1 cup split red lentils
Salt and pepper to taste
1/3 cup coconut cream
Method
Preheat the oven to 180°C and line a baking tray with baking paper.
Mix 1/2Tbsp of the oil with the carrots and distribute evenly over the prepared baking tray. Drizzle with the honey and bake for 10 minutes. Remove from the oven.
Heat the remaining oil in a large saucepan over a medium heat and add the onion and celery. Cook for 10 minutes, stirring occasionally. Add the stock, potatoes, garlic, ginger, and spices and bring to the boil. Reduce to a simmer and cook for another 10 minutes.
Add the carrots and lentils, season with salt and pepper and cook for another 35 minutes.
Using a stick blender blitz the soup until smooth. Stir through the coconut cream and serve.
