Carrot, lentil & orange soup

200 kcal or less 30-60 minutes 4 servings carrot carrots coriander coriander seed coriander seeds cumin cumin seed cumin seeds low-fat yogurt mains natural yogurt onion onions orange juice paprika vegetable stock veggie winter

N/A

Source

Ingredients

1 tsp cumin seeds

2 tsp coriander seeds

1 onion chopped

225g carrots diced

75g red lentils

300ml orange juice

2 tbsp low-fat natural yogurt

fresh chopped coriander to garnish

pinch paprika to garnish

600ml vegetable stock

Method

Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.

Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.