Spiced carrot and red lentil soup
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.
A swirl of yoghurt and chopped coriander would finish it off nicely. Some toasted sourdough or Turkish bread on the side wouldn't go astray either.
Frozen product. Defrost in refrigerator. Once defrosted, reheat, and consume within 48 hours.
Defrost fully then empty into a saucepan or microwave-safe container and heat, stirring occasionally, until piping hot.