Carrot & Lentil Soup

It’s time for another soup, this Carrot & Lentil one took a few goes to get right and now that I’m happy with it, it has taken centre stage as my favourite this winter

 

46495535_312303136273469_2671440950550593536_nWhat:

  • 500g Carrots
  • 250g Red split lentils
  • 2 shallots
  • 2 heaped teaspoons curry powder
  • 1 chicken/vegetable stock gel
  • 1 litre chicken/vegetable stock
  • Rapeseed oil/calorie controlled spray like frylight

How:

  • Firstly prepare the carrots so they can be added in easily later, cut off the top and tail and cut them into thin slices. Thinner slices will cook much quicker
  • Peel and dice 2 shallots
  • Make up 1 litre of chicken or vegetable stock
  • Add 2 teaspoons of curry powder into a dry soup pot over a medium heat, stir the spices around the bottom making sure¬† it doesn’t burn.
  • After 1 minute add 1 tablespoon oil/spray to the pan and add the shallots
  • Keep stirring to coat the spices around the shallot as it softens in the heat
  • Add the red split lentils to the pot, stirring everything together for around 2 mins

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  • Add the stock and carrots

  • Bring to the boil and simmer for 30-40 minutes until the lentils have expanded and are soft, with the carrots soft enough they’re almost falling apart
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Admittedly this stage does not look good, but don’t worry it’s meant to be this way and will look tasty once it’s blended

 

  • Remove from the heat and use a stick blender to get a smooth soup. The soup might be quite thick with the lentils, if so just add some boiling water or some stock until it’s at the consistency you want

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    If you give this a go let me know on instagram using #studentfoodbible and tag me @stufoodbible

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Sweet Potato, Red Pepper & Coconut Soup

Winter calls for soup, and this is the first of a couple of warming soup recipes I’ve been working on.

 

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What:

  • 2-3 red peppers
  • 2-3 sweet potatoes, roughly 500g
  • 2 red onions
  • 200ml coconut milk
  • 1 red chilli (optional)
  • 4 garlic cloves
  • 600ml chicken/vegetable stock
  • Salt & Pepper
  • Drizzle of olive oil
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All ingredients roughly chopped ready to go into the oven

How:

    • Preheat oven to 180
    • Peel the sweet potato, red onion and garlic cloves
    • Roughly chop the sweet potato, red pepper, red onion and red chilli
    • throw everything onto an oven tray and lightly drizzle over some olive oil, season with salt and pepper
    • Roast the veg for 45 mins – 1 hour, keep an eye on the veg in the oven so that nothing is burning. Roast the veg until they are soft, with a sweet smell coming through
    • Remove the veg from the oven, adding to the pot with stock and coconut milk
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Veg removed from the oven, added to the pot with stock and coconut milk

  • Bring to the boil and simmer for 25-30 mins. The sweet potato will be soft enough to pretty much fall apart when you try to lift it with a fork

 

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After 25-30 min simmer 

 

  • Remove from the heat and blend with a stick blender into a smooth, silky soup

 

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There is a decent kick, or warmth to this with the red chilli so feel free to use half or leave out altogether. It’s always a good idea to make soup thicker than you would like to at first, as you can quickly sort that with a little more boiling water or stock

 

 

 

If you give this a go let me know on instagram using #studentfoodbible and tag me @stufoodbible