Spicy Dhal Carrot Soup

Place the lentils in a sieve and rinse well under cold water. Drain and place in a large saucepan with 900 ml onions, carrots, clear soup, tomatoes and garlic. Bring the mixture to a boil, reduce the heat, cover and simmer for half an hour, or until the vegetables and lentils are cooked.

Meanwhile, heat ghee or oil in a small saucepan. Add cumin seeds, ground coriander, chili and turmeric and cook on low heat for one minute. Remove from heat and mix in juice of one lemon. Season strongly with salt and freshly ground pepper.

3. blend the soup in batches with a food processor or hand blender. Return the soup to the saucepan, add the herb mixture and the remaining 300 ml of clear soup and simmer gently at a low temperature for 10 minutes.

4. add milk, season and adjust seasoning if necessary. Mix in chopped cilantro and gently reheat one more time. Serve hot with yogurt stirred in.

This rich soup, made mainly of split red lentils and carrots, gets the final touch from the spices.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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