Foodie Friday: Carrot and Lentil Soup with Salt & Pepper Tortilla Chips (Vegan recipe)

It's been a crazy week with a hectic combination of flu, politics and dreadful weather zapping my energy levels, so this warming bowl of Carrot and Lentil Soup is exactly what I need to help reset my body and mind for a (hopefully!) more relaxing weekend ahead.

I love making soups from scratch; not only do you get to cut down on your plastic waste by avoiding those bulky pre-packaged pots from the supermarkets, but it's also a lot cheaper and you can make a huge batch ready to freeze in individual portions for when you're too busy to cook during the week.

Carrot and Lentil Soup is an all-time favourite of mine and it's even more delicious to make when your taste buds are bored of classic flavours such as Tomato or Minestrone. It's a tasty, wholesome soup, and the added Lentils provide some extra bulk, protein and fibre for a more substantial (yet still very light and easy to digest) meal. 

I've paired my recipe below with some Salt & Pepper Tortilla Chips but you could add Rice, extra veggies, a slice of Sourdough Toast, or simply enjoy it on its own in your favourite bowl.

Ingredients (serves 2 - you can double the ingredients if you're batch-cooking)

• 300g Carrots (peeled & sliced)
• 4 tbsp Red Split Lentils
• 700ml Vegetable Stock
• 1 small Onion (peeled & finely chopped)
• 2 cloves of Garlic (peeled & finely chopped)
• 1 small chunk of fresh Ginger (peeled & chopped)
• 1 tsp Ground Cumin
• 1tsp Ground Coriander
• 1 tbsp Olive Oil
• Pinch of Salt & Pepper

Method:

• In a large saucepan, add the Olive Oil, Onion, Ginger and Garlic and cook over a medium heat for about a minute. Add the Ground Cumin and Coriander, stirring everything together for a further 30 seconds to allow the spices to infuse.
• Next, add the Carrots, Lentils and Vegetable Stock to the pan, bringing it to a boil. Cover with a lid and then reduce to a simmer for 20 minutes.
• Once cooked, remove from the heat, pour into a blender/food processor and blitz until you have a smooth consistency. Alternatively, use a hand blender if you prefer. If the soup is too thick, you can add a little extra water if needed.
• Serve immediately.

Storage tip: You can keep fresh soup in the fridge for 2-3 days or freeze in batches for up to a month.

To Make The Salt & Pepper Tortilla Chips

Preheat your oven to 190C. Cut up a Tortilla into large triangles/dunkable chip sizes and brush each piece with a little Olive Oil. Spread out onto a baking tray and sprinkle over some Salt and Pepper. Bake in the oven for 10 minutes, until lightly golden and crispy (they will continue to crisp up as they cool).

Do you like making your own soups?

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