These winter days have called for a hearty and warm soup to seek comfort. This soup reminded me of my childhood. Every Sunday, we would go down to this hotel beach that served some of the best Carrot soup I have ever had. I am not saying this tastes as good, but it sure comes close. The lentils help thicken the soup, so no additional cream is needed. The best part about it, is that it’s so simple to make. Of course, find your worst enemy and get them to grate the carrots, but other than that, it was a quick, one-pot wonder! Feel free to just use vegetable stock.

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• 1 Onion, chopped
• 5 Carrots (600g), grated
• 1/2 tsp Curry powder
• 4 tbsp Lentils
• 1.5L Stock (1 chicken and 1 veg cube)
• Butter
• Oil

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Directions

• In a large, preheated pan, add a small knob of butter, 1 tbsp of oil, and sauté the onions. When almost brown, add the carrots and cook for 10 mins.
• Add the curry powder and cook through for a couple of minutes.
• Then add the lentils and stock, and all to simmer for 20 mins until the carrots and lentils have softened.
• Blend the mixture using a hand blender, or a standing blender. Then return to the heat.
• Season to taste.