This sweet, earthy soup, combining carrots which we roast until soft and caramelised, red lentils and some warm spices: fresh ginger, toasted cumin and coriander and a little paprika. We're using vegetable stock and a splash of coconut milk, so it's fine for vegans as well as vegetarians.
| PER 100G (RAW) | PER 350ML SERVE | |
| ENERGY | 186.4kj | 959.4kj |
| PROTEIN | 1.4g | 7.4g |
| FAT TOTAL | 2.7g | 13.8g |
| - SATURATED | 1.3g | 6.6g |
| CARBS | 3.2g | 16.2g |
| - SUGARS | 1.4g | 7.2g |
| SODIUM | 232.1mg | 1194.8mg |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
A swirl of yoghurt and chopped coriander would finish it off nicely. Some Iggy's sourdough on the side wouldn't go astray either, or some toasted croutons with Parmesan.
Empty into a saucepan and place over a gentle heat, stirring occasionally till piping hot (70C); or empty into a microwave-safe container and heat, stirring occasionally until piping hot throughout.
DEFROST INFORMATION: Suitable for freezing. Defrost before reheating. Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, keep refrigerated and consume within 48 hours.
Cooking instructions are guidelines only. Microwave times checked in a 900W oven. Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.
