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| Pumpkin, Carrot, Lentil and Ginger Soup |
Preparation time: 10 mins
Cooking time: 55 mins
Serves 4
Ingredients:
- 1 brown onion, cut into thin wedges
- 2 cloves garlic, thickly sliced
- 4 carrots, halved lengthways, roughly chopped
- 6 dutch carrots, trimmed, fronds reserved
- 300g Kent pumpkin, seeded, peeled, cut into 3cm chunks
- 2 Tbsp extra virgin olive oil
- 1 tsp ground turmeric
- Sea-salt flakes and freshly ground black pepper, to season
- 1 cup dried red lentils
- 1.5L vegetable stock
- 8 sprigs thyme
- 1½ tsp finely grated ginger
- Greek-style yoghurt, to serve
- Dry-roasted natural almonds, roughly chopped, to serve
Directions:
- Preheat oven to 200°C. Put onion, garlic, all carrots and pumpkin on a large oven tray. Add oil and turmeric and season. Toss well to coat. Roast for 25 minutes or until vegetables are tender and lightly browned. Set aside dutch carrots on a plate and cover with foil to keep warm.
- Transfer remaining roast vegetables to a large, heavybased saucepan. Add lentils, stock, thyme and ginger. Cover with a lid and bring to a simmer over a medium heat. Remove lid and cook uncovered for 30 minutes or until lentils are tender.
- Ladle soup into serving bowls. Top with a dollop of yoghurt, dutch carrots, almonds and reserved carrot fronds. Season and serve.
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