View source for Carrot and Lentil Soup

'''Ingredients'''
*2 tbsp olive oil
*2 red onions, diced
*2 celery sticks, diced
*2 large carrots, peeled and diced
*2 garlic cloves, finely chopped
*30g/1oz fresh root ginger, peeled and finely chopped
*1 tsp sea salt
*15g/½oz fresh coriander (leaves and stalks), washed and finely chopped
*1 tsp ground turmeric
*1 tsp caraway seeds
*1 tsp ground cardamom seeds
*200g/7oz red lentils
*225g/8oz baby spinach, washed
*salt and freshly ground black pepper
'''To serve'''
*4 tbsp plain yoghurt (or plant-based yoghurt)
*1 lime, finely grated zest and juice

'''Method'''
#Heat the oil in a saucepan over a medium heat, then add the onion, celery, carrot, garlic, ginger and salt. Fry for 15 minutes, stirring often, until the vegetables are glossy and translucent.
#Stir in the coriander, turmeric, caraway and cardamom and cook for 1 minute. Add the lentils and 1.5 litres/2¾ pints water.
#Slowly bring the soup to a gentle simmer and cook for 10 minutes, or until the lentils have softened.
#Stir in the spinach and cook until it wilts, then add a few grinds of black pepper. Season with more salt and pepper if desired.
#Serve in bowls with a spoonful of yoghurt, a sprinkle of lime zest and a squeeze of lime juice.