Carrot and Lentil Soup

1. 1

   Heat the butter in a heavy-based saucepan over high heat.

2. 2

   When the butter is sizzling, add the onion and garlic and cook for 4-5 minutes, stirring often.

3. 3

   Add the sun-dried tomato paste and stir-fry for 1 minute.

4. 4

   Add the carrots, lentils and stock to the pan and bring to a boil.

5. 5

   Cook at a rapid simmer for 40 minutes, until the lentils are soft.

6. 6

   Spoon the soup, in batches, into a food processor or blender and process until smooth.

7. 7

   Return the soup to a clean saucepan and cook over low heat for a few minutes, until heated through.

8. 8

   Serve with dollops of yogurt and the cilantro sprinkled on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.