Woke up feeling old, obese and poor. Something must be done before I turn into Kirstie Alley, a plus size Scientologist who married her cousin… At least she was married though right? Not that I want to marry my cousin, although he is very nice but unfortunately he’s already married… Look, I don’t want to marry my cousin! We’re getting off topic.
I think that’s enough talk of incest for one Sunday, lets talk about carrots. I always seem to end up with a ton of carrots in the fridge at the end of the month, so this soup is really good at using them up. Also, this recipe isn’t just cheap, it’s low fat, so this time next week I expect to look less like Kirstie Alley and more like Miranda Kerr please, thank you.
Although, eating the same old soup for lunch everyday makes me want to kill myself at the best of times, so I’ve managed to adapt the recipe throughout the week to help change things up a bit. I’ve made 3 of my favourite variations to try and keep it as exciting as possible (well, as exciting as lentil soup can be).
Spicy Carrot & Lentil Soup 3 Ways
Serves 4 / takes 30 minutes / Vegan
1 large white onion
2 cloves crushed garlic
Half a red chilli (deseeded if you don’t like it too hot)
4 handful of red lentils
1 and a half litres of stock (I use 2 knorr vegetable stock pots)
Salt and pepper
Additional extras: Sweet potato, a couple of free range eggs, fresh spinach, chickpeas and greek yogurt.
Make it vegan: Leave out greek yogurt and egg variations
1. Roughly chop the onion, half the chilli and crush the garlic. Add to a pan with a bit of spray oil, the cumin and the turmeric and fry until the onion has softened. Keep adding a bit of water to prevent the vegetables from burning, this also helps them steam and cook faster.
2. I’m too lazy to peel my carrots so I just roughly chop them and add them straight to the onion mixture. (The soup gets blended at the end so don’t spend ages chopping everything perfectly)
3. Cook the carrots for around five minutes, add the stock, the lentils and season. Bring to the boil and then simmer gently for about 20 minutes.
4. Take the soup off the heat and blitz with a hand blender or food processor (I use a hand blender). So that’s it!
Now, if you want to jazz up your soup see my 3 variations below…
Variation 1: Add a boiled egg, a chopped red chilli and some chilli flakes.
Variation 2: In a frying pan add a can of chick peas, a crushed garlic clove and a bit of spray oil, plus a couple of tbs of water and season. Add a whole bag of spinach one handful at a time and cook down. Season with every handful. Also, continue to add spoonfuls of water to keep the mixture moist (gross word, sorry). Top with chopped fresh coriander and half a jalapeno chilli. This makes quite a lot so whatever I don’t use I keep in the fridge and top a baked sweet potato with it the next day.
Variation 3. Chop a sweet potato into wedged and spray them with spray oil on a baking tray. Season with chilli flakes and salt. Roast at 200c (180c fan) for half an hour whilst your soup is simmering. Serve with a greek yogurt and a sprinkle of salt and black pepper.
I later enjoyed pouring all the variations into one bowl and eating them all together like some sort of monster. YUM!
If you’ve had a go at making my soup or any of my other recipes I’d love to hear about it. @corrieheale email@example.com