Roasted Carrot, Pink Lentil & Cumin Soup (Vegan, gluten free)

Prep time: 15 min

Cook time: 1hr 20 min

Ingredients

4 tblsp olive oil

2 Teaspoons cumin seeds

1 finely chopped onion

2 large cloves crushed garlic

2cm piece of fresh ginger, peeled and grated

2 stalks celery finely chopped

1 cup Pink Lentils, rinsed and drained

500g Large Carrots, peeled and cut into medium sized cubes

5 cups boiling water

Method

1. In a medium sized pot, fry the cumin seeds in the olive oil till fragrant, careful not to burn
2. Add chopped onion, cook on a medium heat till slightly browned
3. Add the chopped celery, garlic and ginger cook further 5 minutes
4. Add the carrots, cook for a further 10 minutes till starting to caramelize
5. Add the lentils and cover with 5 cups boiling water, simmer, covered for 50 minutes
6. Season with 1 teaspoon salt, a good few grinds of black pepper, 2 teaspoons good quality vegetable stock powder
7. Mash the carrots in the pot with a potato masher,
8. Add ½ tin coconut milk
9. Simmer for a further 5 minutes
10. Add a touch of water if necessary if the soup becomes too thick
11. Serve topped with coriander pesto & homemade seed bread on the side