The vibrant orange colour of this delicious and healthy carrot and lentil soup will attract even those not interested in eating vegetables. It's thick creamy texture is ideal for a cold winters afternoon.
30 g butter
15 ml sunflower oil
500 g carrots, chopped
1 onion, chopped
2 sticks celery, chopped
125 g red split lentils, rinsed
1 litre vegetable stock
250 ml coconut milk
freshly ground black pepper
chopped fresh parsley
Melt the butter with the oil in a saucepan and fry the carrots, onion and celery for 6 to 8 minutes or until lightly golden.
Add the lentils and 2½ cups of the vegetable stock and bring to the boil.
Cover and simmer for about 20 minutes, until the carrots are tender.
Allow the soup to cool for about 15 minutes, then purée in a blender or food processor until smooth.
Add the purée and remaining stock to a clean saucepan, add seasoning to taste and reheat gently before serving.
Add a swirl of yogurt and a sprinkling of chopped fresh parsley to garnish.