Carrot, Lemon & Ginger Soup

Recipe 20/30 of my 30 day recipe series to help you get healthy and lose weight in January

CALORIES PER SERVING: 273 (SERVES 2)

Carrot and coriander is a classic soup combination, but the real genius here is the base of red lentils, which makes it more filling, and the addition of lemon zest and ginger which elevates the flavour to a whole new level. I usually have this with a couple of oatcakes (1 oatcake = 45 calories).

PREP TIME: 10 mins

COOKING TIME: 40 mins

INGREDIENTS:

• 30g red split lentils

• ½ lemon, thin peelings of skin only

• 2cm piece of fresh ginger, peeled and cut into thin slices

• 300g carrots, peeled and chopped into chunks

• 50g onion, peeled and quartered

• 1 tbsp olive oil

• 500ml vegetable stock from a cube

• A small handful of coriander leaves

• 100ml semi-skimmed milk (whole is also fine)

METHOD:

Put 30g red split lentils, the peelings of ½ lemon and 2cm peeled and sliced fresh ginger in a food processor. You will need to pulse and then scrape down the sides a few times.

Add 300g peeled and chopped carrots and 50g quartered onion and pulse again until everything is coarsely chopped.

Heat 1 tbsp olive oil in a large saucepan on a low-medium heat and add the mixture to the pan.

Gently fry off the mixture for about 5 minutes, until beginning to soften, then add 500ml vegetable stock.

Bring to the boil then reduce the heat to simmer for 15 minutes.

Take the pan off the heat and let cool for a few minutes.

Return the soup to the food processor, add a small handful of coriander leaves and 100ml milk and blend on high until really smooth.

Taste and season with salt and pepper accordingly. Add a little water to loosen if too thick.

Return to the pan to reheat before serving, being careful not to boil as this can cause the milk to split.