LOCAL CHEF RYAN BROKENBROW'S RECIPE
Lentil, Carrot and Ginger Soup
When it's cold outside there’s really only one thing that hits the spot... a bowl of delicious, warming, nutritious homemade soup!
Ingredients
- Split Lentils
- 1 x Thumb piece Ginger
- 200g x Carrots
- 1.5 ltr x Vegetable stock
- 10g x Toasted Flaked Almonds
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First step is simple, prepare your vegetable stock!
Peel and chop the carrots and ginger, then fry them off together for a few minutes.
(you can peel ginger nice and easy by gently scraping it with a teaspoon!)
Then, add the lentils into the frying pan and cook for further 2 – 3 minutes on a medium heat.
Whilst it’s all fried off nicely, add in your vegetable stock.
Continue to cook for 25 – 30 minutes, until everything is soft.
Once softened, blitz the ingredients together either in a blender or you can use a stick blender until nice and smooth. Give it a taste test, then add salt and pepper to taste.
Garnish with some toasted almonds, a splash of olive oil and a few chopped carrot tops!
(If you no longer have your carrot tops, then not to worry. You can use parsley or coriander if you wish!)
