Stormy Night Carrot, Cumin & Coriander Soup with Red Lentils and Dukkah

Could it rain any more - I hope someone is busy getting the ark sorted...?! Crikey I was going to post this later in the week, but I feel that this is a soup emergency. On the way home from work grab some carrots and some dukkah and delicious bread (also check the ingredients list in case you need anything else. This is going to take 40 minutes to cook, so throw it in the pot before you change into your snuggy trackies and warm jumper. Pour yourself a glass of wine, find something good to watch, read or listen to you, and let the soup do it's job!



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).