Carrot and Red Lentil Soup
3 tablespoons olive oil
3 medium to large carrots, chopped
1 onion, chopped
2 cloves garlic, chopped
fresh rosemary leaves or other fresh herb
3.5 oz split red lentils, rinsed
29 oz vegetable stock
sea salt and fresh black pepper
parsley to garnish
Heat oil in a saucepan and fry the carrots, onion, and garlic with the rosemary until lightly golden. Add the lentils and 25 oz of the vegetable stock and bring to the boil. Cover and simmer until the carrots are tender.
Blend contents of saucepan until smooth. I use a stick blender and leave the soup in the orignial pot, but if you transfer the soup to a blender leave it to cool a little before blending, and return to a clean saucepan.
Add the remaining stock, add salt and pepper to taste and re-heat gently before serving. Garnish with fresh parsley or other herbs.
I first found a variation of this recipe in a recipe book when I was lacto-vegetarian, but have changed so many things about it it's become my own, and I think my very different way is better (and vegan).
It's easy, tasty, creamy and filling, enjoy!