CARROT, LENTIL & ORANGE SOUP

CARROT, LENTIL & ORANGE SOUP image

Yield 4 people

Number Of Ingredients 10

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1 tsp cumin seeds
2 tsp coriander seeds
1 onion chopped
225g carrots diced
75g red lentils
300ml orange juice
2 tbsp low-fat natural yogurt
fresh chopped coriander to garnish
pinch paprika to garnish
600ml vegetable stock

Steps:

Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft. Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately. Nutrition 92 kcalories protein 4g carbohydrate 17g fat 1 g saturated fat 0g fibre 2g salt 0.56 g