Carrot and Lentil Soup
From MyWiki
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