550gcarrots450g roughly chopped, no need to peel, 100g coarsely grated
Saute the onion and the roughly chopped carrots in the oil until they are soft.
Add the lentils, a litre of water and simmer for 20 minutes until the vegetables are soft.
Whizz with a stick blender or in a liquidiser.
Add the grated carrot and leave for a minute to soften, finally add the milk and season with salt and pepper
If you are following the Week One Plan, serve this soup on separate days, using half each time, between 2 people
For the classic carrot and coriander soup, if you have any fresh coriander, add a little, finely chopped, at the end. Dried coriander is also good, but not as pungent.A little toasted cumin would work well with carrots, or maybe some fresh orange zest
Almost any root vegetable would work well in place of the carrot.
You could change the lentils to any other bean or pulse depending on what you have,
I have made a delicious version by adding a handful of butter beans for instance.
I have made this using swede, or parsnip, and of course, any vegetable medley would work well.
‘Whip Round The Fridge Soup’ is always good just before you go shopping. You typically start with an onion, sauted, then add in any vegetable that is lurking, unloved, in the vegetable drawer, throw in a cup of red lentils, simmer in some water, season it up, and there you have it – lunch! I have added wilted spring onions, lettuce, cucumber past its best, rocket from the garden, dried up bits of bacon or ham – not all at once! I have even added the bones from the plates of a chicken dinner from the previous evening to give a bit of extra flavour, just take them out when the soup is done, before you whizz it up, or don’t whizz, you might like it more chunkyThis soup is from Meal Plan 1, a complete 7 day plan for 2 adults. Contains 3 meals a day, plus snacks , all recipes and a shopping list