Warming sunshine soup

Named because most of the ingredients are red and the chilli gives a gentle heat

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 25g Butter
 1 red onion chopped
 2 garlic chopped
 6 sundried tomatoes in oil, roughly chopped
 2 inch piece of ginger chopped
 1 red chilli chopped
 1 tbsp tom puree
 300g carrots diced
 300g squash diced
 250g red lentils, rinsed and drained
 1.5ltrs chicken stock (or veg stock)
 Chopped coriander and some yoghurt to serve

1

Heat the butter and then fry the onion and garlic for 5 mins until soft.

2

Add the sundried tomatoes, ginger and chilli and fry for a further mins.

3

Stir through the puree and cook for 1 minute

4

Add the carrots and squash and stir through to coat and cook for 2 mins.

5

Add the lentils and stock, bring to the boil and simmer for 20-30 mins until all the veg and lentils are soft.

6

Blitz in a blender or a handheld blender and season well

7

Serve up with a dollop of yoghurt and some chopped coriander

Ingredients

 25g Butter
 1 red onion chopped
 2 garlic chopped
 6 sundried tomatoes in oil, roughly chopped
 2 inch piece of ginger chopped
 1 red chilli chopped
 1 tbsp tom puree
 300g carrots diced
 300g squash diced
 250g red lentils, rinsed and drained
 1.5ltrs chicken stock (or veg stock)
 Chopped coriander and some yoghurt to serve

Directions

1

Heat the butter and then fry the onion and garlic for 5 mins until soft.

2

Add the sundried tomatoes, ginger and chilli and fry for a further mins.

3

Stir through the puree and cook for 1 minute

4

Add the carrots and squash and stir through to coat and cook for 2 mins.

5

Add the lentils and stock, bring to the boil and simmer for 20-30 mins until all the veg and lentils are soft.

6

Blitz in a blender or a handheld blender and season well

7

Serve up with a dollop of yoghurt and some chopped coriander

Warming sunshine soup

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