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Carrot, Lentil and Bacon Soup
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Recipe and Image www.britishcarrots.co.ukCarrots are high in fibre, which helps you feel fuller for longer and also helps to balance your blood glucose (sugar) levels. This recipe is suitable for freezing. Once cold, transfer the soup to freezer-proof containers and freeze for up to three months.
Carrot, Lentil and Bacon SoupIngredients
- 15ml /1 tbsp vegetable oil
- 2 rashers of smoked bacon, chopped
- 1 large onion, chopped
- 450g / 1lb carrots, washed, trimmed and chopped
- 100g / 4oz red lentils
- 1.4ltr / 2½pt vegetable stock made with low salt stock cube*
- 15ml / 1 tbsp tomato puree
- 5ml / 1 tsp medium curry paste
- Yogurt, to serve
- Fresh coriander, to serve
- Croutons, to serve
Method
- Heat the oil in a large pan, add the bacon and onion and saute over a medium heat for 4-5 mins or until pale golden.
- Stir in the carrots, lentils, puree and curry paste and mix well. Add the stock and bring to the boil. Boil uncovered for 5 mins, then reduce the heat, cover and simmer for 20 mins or until the carrots and lentils are tender.
- Blitz the soup with a stick blender until smooth. Adjust the seasoning to taste, then serve with a dollop of yogurt, a scattering of coriander and croutons if liked.
