Roasted Carrot and Red Lentil Soup

• 800 gcarrots(peeled, roughly chopped)
• 200 gred split lentils(rinsed)
• 1 piecewhite onion(roughly chopped)
• 4 clovegarlic
• 2 tbspharissa paste
• 1.5 tspground cumin
• 1.2 lvegetable stock
• 80 mlcoconut cream(plus extra to swirl)
• 3 tbspolive oil
• 2 tbsplemon juice
• salt and pepper(to taste)

Method

1. 1

   Toss carrots with 2 tbsp olive oil, salt, and pepper. Roast at 220 °C for 25 minutes until caramelised and tender.

2. 2

   Heat remaining oil in a large pot. Cook onion until soft, 5 minutes. Add garlic, cumin, and harissa; cook 1 minute. Add lentils, roasted carrots, and stock; bring to a boil then simmer 20 minutes.

3. 3

   Blend until completely smooth with an immersion blender. Stir in coconut cream and lemon juice; adjust seasoning.

4. 4

   Serve in bowls with an extra swirl of coconut cream, a dash of harissa, and warm bread alongside.