Spicy Carrot Soup

There was a time when I was not a fan of spicy food, however as I started to experiment in the kitchen, I slowly became quite fond of it and have now grown to love it. 

Then again, what may be spicy to one person, may be mild to another. The trick is to use the right blend of spices and choosing ingredients which compliment one another. 

The below recipe is a fantastic balance between mild and strong. The spices used compliment the vegetables in such a way that makes the dish pleasantly tasteful. 

It is a lovely soup to serve especially during the cold winters as the spices do give a soothing warm feeling. Recommended to be served with croutons or a slice of gluten free bread for dipping. 

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Ingredients: 

- 2 tbsp olive oil 
- 1 large onion, chopped 
- 1 potato, diced 
- 6 carrots, sliced 
- 1 tsp paprika 
- 2 tsp ground cumin 
- 1 tsp ground coriander
- ½ tsp chilli powder
- 175g red split lentils
- 2 pints gluten free vegetable stock 
- 2 bayleaves 
- salt & pepper 
- fresh parsley to garnish 

Method: 

Heat the oil in a large saucepan over a medium-low heat. Add the onion and fry, stirring occasionally until soft. Add the potato and carrots and cook for a further 5 minutes. Stir in the paprika, cumin, ground coriander and chilli powder (optional) and cook for a further minute. 

Stir in the lentils, stock and bay leaves. Bring to the boil then reduce the heat and let simmer, half covered, over a medium-low heat, stirring occasionally to prevent the lentils sticking to the bottom. Let simmer for around 25 minutes or until the lentils are tender. 

Remove from heat and discard the bay leaves. Transfer to a food processor or blender and process the soup until smooth. Return to the saucepan and reheat. Season to taste with salt and pepper and add extra chilli powder if desired. 

Ladle the soup into warm bowls and garnish with fresh parsley before serving.