Curried carrot, lentil and green pea soup
This curried carrot, lentil and green pea soup is ideal on busy days, when you need to make a quick and easy meal. The soup is vegan, gluten-free and hearty and healthy – serve it with flatbread, toast, naan or rice.
Ingredients
Method
- Finely chop the onion, ginger and garlic. Roughly chop the carrots.
- Heat the oil in large saucepan and gently fry the onion for 5 minutes, then add the garlic, ginger, curry powder and garam masala. Stir for a minute, then add the tomato purée and stir again for a minute. Pour in the stock and add the bay leaf and lentils.
- Bring to the boil, cover and gently simmer for 25-30 minutes, until tender.
- Add the green peas and bring to the boil.
- Cook for another 5 minutes, turn off the heat, remove the bay leaf, stir in the coriander leaves, then process it with a stick blender until you get a textured soup. If it’s too thick, add more stock.