Spicy Carrot Soup

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.

Ingredients

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

Method

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.

Spicy!!

Mamma Marmalade