Carrot, coconut and cardamom soup

Name: Carrot, coconut and cardamom soup
Prep time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: flaked sea salt and freshly ground black pepper; small handful coriander (cilantro) leaves, to serve; coconut flakes, lightly toasted, to serve; 10 cardamom pods, lightly crushed; ¼ tsp dried chilli flakes; ½ tsp cumin seeds; 2 x 400 ml/14 fl oz tins coconut milk; 125 g/4½ oz split red lentils; flaked sea salt and freshly ground black pepper; 700 ml/1¼ pints/2¾ cups hot vegetable stock; 750 g/1 lb 10 oz carrots, washed and coarsely grated; 2 tbsp olive oil; 15 g/½ oz piece ginger, peeled and grated; 1 stick celery, finely sliced

Preparation info

Difficulty
Easy
Ready in
40 min

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

This wonderful soup is packed with aromatic spicy flavour and is perfect for separating into portions for your freezer. You’ll be glad of it when all you want is an instant, comforting, healthy lunch.

Ingredients

10 cardamom pods, lightly crushed
½ tsp cumin seeds
¼ tsp

Lunch
Soup
Vegan
Gluten-free
Spicy

Method

Split open the cardamom pods and crush the seeds in a pestle and mortar or simply with the flat of a large knife.

Heat a large saucepan and then add the crushed cardamom seeds, cumin seeds and chilli flakes. Dry fry for a minute or so until they release their aroma.

Add the oil to the pan, stir in the carrots, celery and ginger. Stir around for a couple of minutes, then add the