This soup can be batch cooked, portioned and frozen for another time, and can be make as chunky or smooth as you like!

Cooking soup

What you'll need:

1 tbsp olive or rapeseed oil
600g carrots
150g red split lentils
1 medium sweet pot
Low salt veg stock dissolved in 1ltr water
1 tsp Coriander
1 tsp Cumin
½ tsp tumeric



1) Heat the oil in a pan , add the carrots and sweet potato and fry for a few minutes to coat well in the oil – add your cumin, coriander and turmeric and fry on a medium heat for 5 minutes, coating all the veg well in the spices until starting to go soft, turn it down, pop a lid on, making sure none of the veg gets stuck to the bottom.


2) Boil the kettle, whilst that's boiling rinse your lentils well in cold water. Mix the stock cube in the boiling water, add your lentils then all your stock water, with a good grind of pepper. Bring to the boil, then turn down the heat and let your lentils cook for around 20 minutes / until they are soft.


3) Keep checking on your soup, if it is starting to look too thick, add a splash more water.
4)Whizz the soup with a hand blender or a food processor until smooth, or leave it chunky if you prefer.
5) Serve into bowls, with some bread for dipping if you like.

carrot and lentil soup with bread


And there you have it, a great Autumn recipe fit for all the family! Enjoy.

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