So this soup came about because I looked in my fridge and found a bag of carrots.
Its is another quick and easy to make vegan soup recipe, I wanted it to leave you feeling quite full so I added the sweet potato and the orange lentils. To spice it up simply add chilli flakes and grated root ginger on the top, this way you can give the soup with out the spice to children who are not keep on spicy hot flavours .
You will need
A large soup pan with a lid to cook in.
Hand held blender.
I onion (red or white, I used red)
Quarter a large sweet potato
Good salt (Like sea salt, I used Black Larva Salt)
1000ml filtered tap water
1 veg stock
1/4 mug orange lentils
Root ginger (optional)
Fresh parsley to top
Ok Lets make it
Peel & chop the onion and add to the pan, with oil, on a medium heat.
Peel (particularly if not organic) and roughly chop the carrots and sweet potato then add to the pan with a pinch of your salt of choice.
Fry/cook for about 5 to 10 mins onion should lightly brown and carrot and potato starting to soften, chuck in the lentils to fry them for about 2 mins.
Now add about half of the water, lentils and the vegan stock and a twist of black pepper, stir and then cover pan and drop down heat and leave to gently simmer for about 10mins.
Then test the vegetables for softness, if soft then stop heat and hand blend the mixture, it will be quite thick so now add the rest of the water to make the texture thinner.
Taste and season as you wish.
Serve topped with grated ginger root, chilli flake and parsley.