Pink Lentil and Carrot Soup by Amanda Oakes-Cornellissen


This simple soup is packed with flavour, protein and anti-oxidants. It works as a starter, a main course with some bread or even a midafternoon snack.

Recipe serves 4


1 packet of pink lentils (rinsed)
4 grated carrots
3 cups of water
2 tablespoons powdered veggie stock
2 grated garlic cloves
1 teaspoon grated fresh ginger
1/2 teaspoon of powdered tumeric (borrie)
Curry paste or curry powder according to taste
Salt and pepper to taste


1.  Add 2.5 cups of water and the rinsed pink lentils to a pot and cook over medium heat until soft. (about 10min)
2.  Add the rest of the ingredients and allow to cook for a further 10min, stirring and adding water in small amounts to prevent the soup from sticking to the bottom of the pot.
3.  Once the soup is cooked, remove from heat and blend until smooth.
4.  Garnish with fresh coriander and serve with a bread of your choice.