Carrot, Orange and Lentil Soup

This dish is not only inexpensive, it’s easy, filling and comforting. The flavour of this soup comes from the ingredients and doesn’t require a broth or stock like many soups do. While I’m a huge advocate for broths and stocks, sometimes you just don’t have any on hand. I make this with water nearly every time and it’s delicious.

Ingredients

800g carrots roughly chopped
1 cup lentils (soaked and drained)
2 oranges (juice and zest) - you can also use lemons for a tangier flavour
1 onion chopped
3 garlic cloves minced
1 tbs grated fresh ginger
1 tbs cumin
Sprig fresh thyme (or use dried too)
Dash olive oil
Salt and pepper to taste

Method

Cook onion in olive oil until translucent. Add ginger and garlic and cook for further 2 minutes. Add cumin and stir briefly.
Add the zest of the oranges, lentils and carrots and give a big stir coating everything before adding 6 cups of water. Bring to the boil and then simmer for 20 minutes or until carrots are soft. Take the sprig of thyme out.
Pour the orange juice in and blend to a smooth texture. Add salt and pepper to taste. Enjoy with toasted sourdough.

Option to serve with my seaweed mint olive oil (simply by combining dulse flakes with chopped mint and garlic in olive oil in a fry pan - cook for only 1 minute or until garlic is browned slightly and aromatic).