Moroccan Carrot and Red Lentil Soup

If you are looking for a hearty soup that fulls you up and is packed with goodness

then you can't go past one of my old fashioned favorites. I make this as a set and forget soup in my slow cooker.

Ingredients:

• 2 tablespoons of olive oil

• 2 medium spanish onions, sliced

• 1 tablespoon of minced garlic

• 1 kilo of grated carrots

• 1 teaspoon cumin

• 2 teaspoons turmeric

• 2 teaspoons coriander

• 1 teaspoon sweet paprika

• 1/2 teaspoon cinnamon

• 2 500gm packets red lentils, washed until water runs clear

• 2 tins diced tin tomatoes 

• 1 litre of liquid vegetable stock or 2 tablespoons of gf vegan vegetta powder 

• 1/2 cup tomato paste 

• 1 head of cauliflower, chopped  

• 1 medium sweet potato peeled and chopped

Method:

1. Heat olive oil in a fry pan over medium heat.

2. saute’ onion until onion is see through and pot is slightly brown on bottom

3. Add spices, garlic and continue to saute to open up all those flavours

4. Add tomato paste and cook further

5. Add vegetable stock, tin of tomatoes and red lentils, stir to combined

6. Add all vegetables into a slow cooker

7. Simmer on medium heat for 2 hours or until vegetables and lentils are tender

8. Using a stick blender, puree soup to a smooth creamy texture 

NOTE:-

• Serving size is two cups

• Garnish with 1 teaspoon of sour cream and 1 teaspoon of dukkha and baby s/pea sprouts

• Gluten free/vegan/vegetarian

• Portion left-overs to freeze into individual containers