Spicy Carrot & Red Lentil Soup

Snow, snow, snow, snow, wind, snow, cold, snow. This day calls for some soup.


Adapted from 
http://sweetsensation-monchi.blogspot.com

Serves 6


Ingredients
1/2 t coriander seeds
1/2 t fennel seeds
1 habanero pepper, finely chopped
pinch of chili flakes
1 T olive oil
6 large carrots, peeled and grated
3/4 cup red lentils, rinsed
1 small onion, finely chopped
1 clove of garlic, minced
1 t fresh ginger, finely grated
850 ml vegetable stock or water
salt and pepper
yogurt to garnish
fresh, chopped cilantro to garnish

Heat a large saucepan and dry-fry the cumin, fennel and coriander seeds, habanero and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside for serving. Add the oil and saute the onions. Add carrots, ginger and garlic and cook shortly, then add the stock and bring to a boil. Add the lentils and simmer for 15-20 min until the lentils have softened.

Whizz the soup with a stick blender or in a food processor until smooth, return to the stove and season with salt and pepper to taste. Finish with a dollop of yogurt and a sprinkling of the reserved toasted spices and fresh cilantro. Serve with a crusty loaf of bread.