Spiced carrot and lentil soup
A lovely Autumn soup, warming and filling
washed and roughly diced (no need to peel if you don't have time!)
litre hot vegetable stock
Fat free yoghurt and coriander to serve
Heat a large saucepan, and dry fry the cumin seeds and chilli flakes for 1 minute, stirring (don't allow to burn)
Remove from the heat and take half out to save for later
Add the carrot, lentils and stock and bring to the boil, then simmer for 15-20 minutes until the carrots are soft, and the lentils have swollen and softened.
Whizz up with a hand blender, and season with salt and pepper. You can add more boiling water if you want a less thick consistency
Serve with a dollop of yoghurt on top, and a sprinkling of the remaining toasted spices.
If you haven't used your HEA milk for the day, then you can add 125ml with the vegetable stock for a slightly creamier soup. You can cook this in the slow cooker, add an extra 125ml of stock.
Tried this recipe?
The Slimming Foodie