Spicy Carrot, Red Lentil and Coconut Soup

belindajeffery.com.au

Karen

1 tablespoon extra virgin olive oil

1 large onion, thinly sliced

2 large cloves garlic, finely chopped

1 ½ tablespoons finely chopped fresh ginger

1 small red chilli, finely chopped, optional

1 ½ heaped teaspoons ground cumin

1 heaped teaspoon ground coriander

¼ teaspoon cinnamon

2 teaspoons harissa

1 tablespoon sun-dried tomato pesto (or regular tomato paste)

1.25kg carrots, peeled and fairly finely sliced

150g red lentils, thoroughly washed

1 x 400g can diced tomatoes

2 teaspoons raw sugar

2 to 3 teaspoons sea salt, to taste

Freshly ground black pepper, to taste

Approx. 1.5 litres (6 cups) cool water

Juice ½ to 1 lemon, to taste (lime juice is lovely too)

1 x 270ml can coconut cream

tiny herb sprigs (delicate chervil sprigs are particularly lovely), to garnish

Directions at belindajeffery.com.au

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