This is so quick & easy to make and totally perfect for a chilly day. It’s carrot soup with a kick, so if you like a little zing, then this is for you! With the lentils, it’s also super filling too so will keep you full until your next meal. This recipe makes enough soup for two people (or 1, if you are hungry!).

Ingredients

1 onion
2 cloves of garlic
1 generous chunk of ginger (about an inch)
1 small red chilli (to taste though, I generally remove the seeds, unless you want it really chilli)
1 bunch (about 30g) of coriander
1.5 litres of vegetable stock 
5 carrots
4 cauliflower florets
100g red lentils
1 tbsp coconut oil
salt & pepper to taste

Method

Finely chop the onions and garlic. In a Saucepan, add the coconut oil and gently fry the onion/garlic for about 5 mins. Meanwhile, finely chop the chilli, ginger and coriander (you can whizz up in a food processor if it’s easier); and then add to the onion/garlic and cook for a further 2-3 mins. Peel and roughly chop the carrots, roughly chop the cauliflower and add to the saucepan.

Add the vegetable stock and cook for a further 5 minutes, and then add the red lentils (I normally use dry lentils and the rest of the cooking time will leave them soft, but you could use pre-cooked). If you are using dry lentils, they will take about 15-20 minutes to soften. Once everything is cooked, use a handheld blender to blend to the consistency you like. Enjoy it nice & warm.