Jill’s amber winter soup

Last month I shared my recipe for zucchini minted pea soup, but with these colder months we need something a little more hearty and substantial!

Carrot, fennel seed and red lentil soup

2 tsp fennel seeds
Olive oil
Small knob of grated ginger root
½ red onion, diced or ½ leek, finely sliced
500 g carrots, scrubbed and cut into rough chunks
2 garlic gloves chopped
1 litre vegetable stock (may need additional boiling water)
Juice of lemon
150 g red lentils, uncooked
4 tablespoons thick yoghurt
Salt and pepper
Chilli flakes
Coriander leaves, roughly chopped

Toast fennel seeds in a large saucepan over a medium heat for two minutes, drizzle in a little olive oil; add ginger, garlic and onion. Sauté until onion begins to soften. Add carrot to pan; stir-fry until edges begin to soften. Add turmeric and a generous amount of salt and pepper, mix well. Pour over boiling stock and simmer gently for 45 minutes.

Allow to cool slightly, then blitz with a hand held blender or a food processor. Return soup to pan, medium heat, adjust seasonings and add lemon juice. Stir in lentils. Simmer, stirring occasionally for 30–40 minutes or until lentils are soft.

Place soup in four bowls, dollop thick yoghurt into each bowl and drizzle with a splash of olive oil. Sprinkle with chilli flakes and coriander and serve.

Excellent with a warm loaf of rye sour dough or organic blue corn chips.