Cook: 30 minutes

Serves: 4

When roasted, the carrot peelings add crunch and a contrast in texture to the smooth soup – they also make a healthy snack.

Adapted from The Part-Time Vegetarian’s Year (Nourish)

Ingredients

Name: Carrot, ginger and lentil soup
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 550g carrots, scrubbed 2 tbsp olive oil, plus extra for drizzling 1 large onion, roughly chopped 1 celery stalk, thinly sliced 2 tsp ground coriander ½ tsp ground turmeric 1 thumb-size piece of fresh root ginger, peeled and finely grated 175g split red lentils, rinsed well 2 bay leaves 1.2 litres good-quality hot vegetable stock Juice of ½ lemon Sea salt and freshly ground black pepper 4 tbsp thick plain yoghurt and ½ tsp nigella seeds, to serve

550g carrots, scrubbed

2 tbsp olive oil, plus extra for drizzling

1 large onion, roughly chopped

1 celery stalk, thinly sliced

2 tsp ground coriander

½ tsp ground turmeric

1 thumb-size piece of fresh root ginger, peeled and finely grated

175g split red lentils, rinsed well

2 bay leaves

1.2 litres good-quality hot vegetable stock

Juice of ½ lemon

Sea salt and freshly ground black pepper

4 tbsp thick plain yoghurt and ½ tsp nigella seeds, to serve