Ingredients
1 swede, peeled and cubed
2 carrots, peeled and chopped
1 white onion, peeled and diced
3 garlic cloves, peeled and diced
200g red lentils
400ml can of coconut cream
1 tsp chilli flakes
1 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric
1 tsp sugar
Splash of oil
Method
1. Heat oil in a large pot on a medium heat. Add the garlic and onions until the onion starts to brown.
2. Add all of the spices and sugar and stir until the mix evenly covers all of the onions.
3. Add the swede, carrots and lentils and pour over the stock and bring the soup to the boil.
4. Reduce the heat to low, put a lid on the pot and simmer for about 25 minutes or until the swede is soft.
5. Blend the vegetables with a blender and add the coconut cream and heat through for a few minutes.
6. Season and serve. If you’re not vegan, the soup goes gangbusters with some garlic bread.
