Seasonal Recipes

THE Winter Soup - Carrot, Cumin and Mint with Red Lentils and Dukkah

2 tbsp olive oil
1 onion, peeled and chopped
1 celery stick, chopped
4 large carrots, peeled, halved lengthwise and chopped into 1/2 cm slices
2 small or 1 large agria potato, peeled and chopped
2 tsp ground cumin
pinch of chilli flakes
1 tsp ground coriander
sea salt and freshly ground black pepper
2 cloves garlic, crushed
1 teaspoon finely grated fresh ginger (optional)
6 cups vege or chicken stock
1 cup red lentils
3 tbsp runny honey (Manuka if you can)
1/3 cup coriander leaves
1/4 cup cream or coconut cream
Yoghurt or extra coconut cream to serve
Heat the oil in a large soup pot and add onion, celery and carrots. Cook over a medium heat for ten minutes then add potatoes, spices, salt and pepper, garlic, ginger and stock. Bring to a boil then reduce to a simmer for 10 minutes. Add lentils and 2 tbsp of the honey and simmer a further 25 minutes. Add fresh coriander and blitz with a stick whiz (or in a food processor) and stir through cream. Serve with a swirl of yoghurt or coconut cream, a drizzle of honey (sounds weird I know, but truat me, it is awesome) and a sprinkling of dukkah - mop up with good bread - I used Indian  bread with ours. If you prefer a thinner consistency, just add a little more stock or water. Serves 4-6 :) (To make this vegan use agave instead of honey, vege stock and coconut cream).