This week there was a glut of carrots in my vegetable crisper from my organic box delivery. This recipe jumped into my cooking imagination and I was very pleasantly surprised by it’s utter deliciousness.


Carrot and Caraway Soup

1 tablespoon coconut oil
1 medium onion roughly chopped
1 crushed clove of garlic
8 medium carrots peeled and roughly chopped
1/2 cup red lentils
1 table spoon caraway seeds
1 vegetable stock cube
900ml hot water
salt and pepper to taste
fresh coriander

Saute the onions and garlic in the coconut oil over a medium/low heat for 5 minutes in a large pot.
Add the chopped carrots to the pot then the thoroughly washed red lentils.
Add the caraway seeds, the stock cube and the water and bring to the boil.
Reduce the heat and simmer for 20 minutes.
Blend until smooth, season to taste with salt and pepper and garnish with fresh chopped coriander.