– Asian spices, especially whole spices, travel well and so keep their pungent and delicious flavours which add a welcome boost to this simple soup for colder days and nights.
Enough for 6
3 tbsp rapeseed oil
4 cloves of garlic, peeled and crushed
A generous pinch of dried chilli flakes
1 tbsp cumin seeds
1 tbsp garam masala
750g carrots (unpeeled weight) washed, peeled and cut into discs
150g red lentils, rinsed and drained
Cold water
2 tsp salt flakes
Zest and juice of a lime
A small bunch of fresh coriander leaves and some thick plain yoghurt to serve with the soup if you like.
Since this is a smooth soup you will also need a blender
Set a large pan over medium heat.
Add the oil and stir in the garlic. When the garlic aroma rises, stir in the chilli flakes, cumin seeds and garam masala.
Stir in the carrots, lentils and add enough cold water to just cover the ingredients – about 1 litre.
Raise the heat and bring the whole lot to the boil, stir it and then lower the heat and let it bubble gently for about 40 minutes or until the carrots and lentils are completely soft. Stir in the lime zest and juice.
Let the soup cool slightly before blending it to a smooth puree – you will probably need to do this in batches.
Taste it and add a little extra salt if necessary. You can freeze the soup for up to three months; or reheat it and serve it hot in warm bowls adding a spoonful of yogurt and some chopped coriander to each serving if you like.
