most soups that i make are hot and spicy, whether it’s an eye-opening sriracha lime zoodle soup for breakfast or a comforting spiced pumpkin soup for lunch. here’s a recipe for those of you that don’t naturally lean into hot & spicy food, ready for ‘international hot & spicy food day’ on 16 jan 🌶 it costs less than £2 for a family of 4 💰and the chilli is optional 😀
Prep | 5 mins
Cook | 25 mins
Serves | 4
INGREDIENTS
750g carrots, peeled and roughly chopped into large chunks
1tbsp light olive oil
1tsp cumin seeds
1tbsp ground cumin
1tbsp medium curry powder
500ml veg stock & 100ml cold water
1x 400g tin of green lentils in water, drained and cooked (4tbsp reserved for garnish – see method)
Garnish:
4tbsp reserved lentils
1tbsp dried chopped parsley
1tbsp dried crushed chilli (optional)
METHOD
Preheat your oven to 230C. Add the oil to a roasting tin along with the carrots and spices and mix well to combine. Cook for 20 mins. Add the veg stock and lentils at this point, stir well and cook for a further 5 mins. Take out of the oven and reserve 4tbsp of lentils for the garnish. Carefully transfer the rest to a blender that accepts hot liquids (not all do so check first) and blend for a few minutes until smooth. Ladle into bowls then garnish with 1tbsp of reserved lentils, a sprinkling of dried parsley and pinch (or two) of chilli flakes. Enjoy!
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