Name: Moroccan carrot soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 18.20 gm extra virgin olive oil; 2 large carrots, coarsely grated; 1 brown onion, finely chopped; 1 garlic clove, finely chopped; 3cm piece fresh ginger, peeled, finely chopped; 2.50 gm ground cumin; 1.25 gm ground cinnamon; Pinch of dried chilli flakes; 1.5 litres vegetable liquid stock; 375g packet dried red lentils, rinsed; 82.50 ml plain Greek-style yoghurt; 2 tsp pistachio dukkah; Fresh flat-leaf parsley leaves, chopped, to serve

Moroccan carrot soup

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Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Adjust consistency of soup by adding water if too thick during simmering.

Ingredients:

2.50 gm ground cumin
2 large carrots, coarsely grated
1 garlic clove, finely chopped
3cm piece fresh ginger, peeled, finely chopped
1.25 gm ground cinnamon
Pinch of dried chilli flakes
1.5 litres vegetable liquid stock
375g packet dried red lentils, rinsed
82.50 ml plain Greek-style yoghurt
2 tsp pistachio dukkah
Fresh flat-leaf parsley leaves, chopped, to serve

Instructions:

In a large saucepan over medium-high heat, heat oil until shimmering. Add carrot, onion, garlic, and ginger. Cook, stirring frequently, for 5 minutes until vegetables are softened. Add cumin, cinnamon, and chili flakes, and stir well to combine.
Pour in the flavorful stock and add in the hearty lentils. Bring to a gentle simmer, then lower the heat to medium and let it bubble away for 20 minutes until the lentils are tender. Season generously with salt and pepper to taste.
Finish by adding a dollop of yogurt, a sprinkle of dukkah, and fresh parsley on top before serving.

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