A Sweet and lightly spiced soup. Great served with freshly toasted sourdough for dunking.
- Olive oil
- 600g carrots (sliced)
- 100g lentils
- 1 onion (sliced)
- 2 garlic cloves (peeled & grated)
- A small piece of ginger (peeled & grated)
- 1 vegetable stock cube
- 1/4 tsp freshly ground nutmeg
- Salt & Pepper (to taste)
Heat a little oil in a large saucepan. Fry the onion and garlic for a couple of minutes until soft.
Add the rest of the ingredients to the pan, just covering with water.
Bring to the boil, and simmer for around 20-30 mins until the carrots are soft.
Blitz the mixture with a hand blender and serve immediately.