Magic Orange Soup

Chef: Rima From: Fusion Serves: 4
Time: 10 minutes prep, 10 minutes cooking time

Ingredients

• 6 carrots, chopped  

• 200 grams of red lentils  

• 1 tin of tomatoes 

• 1 large onion, finely chopped 

• 4 garlic cloves, grated 

• 1 thumb sized piece of ginger, grated 

• 1 teaspoon of turmeric 

• 1 teaspoon of cumin seeds 

• 1 teaspoon of fennel seeds 

• 2 bay leaves 

• 1 teaspoon of coriander seeds 

• 1 teaspoon of garam masala  

• 1 tablespoon of fenugreek leaves (optional) 

• Handful of coriander leaves 

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This recipe is by food ambassador Roselyn and has been a hit at many of our events. Roselyn says: ‘I grew up in Guyana seeing my family and friends making it and grew to love the different flavours – different from the stir fries you get in the UK. It’s healthy, quick and very filling’.

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Method 

1. Heat the oil in a large pan.

2. Add the cumin seeds, coriander seeds and fennel seeds and fry for 20 seconds. Add the grated garlic and cook until slightly brown. 

3. Add the grated ginger, chopped onions and bay leaves and cook for about 5 minutes until slightly brown. Add salt, turmeric and chilli powder or paprika, stir.

4. Add the lentils and chopped carrots. Add 1 litre of water. Once boiling, lower the heat and simmer for about 25 minutes until the lentils are soft.

5. Blend the soup with a hand blender, or blender. Stir in the garam masala and fenugreek leaves (if using) and cook for a further 5 minutes.

6. Garnish with the coriander leaves.