This soup is packed full of vegetables and packed full of flavour. I guarantee you will get rave reviews. If your not a chilli addict, cut down the amount of fresh chilli. The addition of the fried curry leaves, ginger and garlic adds even more flavour.
1 tablespoon extra virgin olive oil
1 onion, chopped
3 cloves garlic, finely chopped
1 tablespoon fresh ginger, grated
1 long red chilli, seeds removed, chopped
2 teaspoons mild curry powder
2 tablespoons tomato paste
750g carrots, peeled and chopped
1/2 cup red lentils, rinsed and drained
400g can diced tomatoes
4 cups (1 litre) Vegetable stock
Juice of one lemon
Fried - curry leaves, garlic slices, shredded finer
Lime wedges to serve
In a large saucepan, heat oil.
Add onion, garlic, finer and chilli, cook for 3-4 minutes until soft.
Add curry powder and tomato paste, cook for a further minute.
Add carrot, lentils, stir then add tomatoes and stock. Season
Increase the heat and bring to the boil.
Reduce heat to low, cover with a lid and simmer for 35-40 minutes until carrot is tender. (This may vary depending how large the carrots were cut)
Cool slightly then blend with a stick blender until smooth, if too thick add some boiling water to achieve desired consistency.
Stir in lemon juice.
Serve soup and top with fried curry leaves, garlic and ginger.
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