Carrots are really cheap at the moment and it's cold out = carrot soup!!
Don't be put off this soup by it's lack of ingredients - it's really tasty!
Carrot & lentil soup
1. Chop an onion and fry in a little oil on low heat for 5-10 minutes until softened.
2. Add a tablespoon of curry paste - I like Patak's cumin and coriander. Stir about for a minute then add 5-6 large, peeled, chopped, carrots. Stir then add stock to cover and around 3/4 cup rinsed red lentils.
3. Bring to the boil then turn down to a simmer and cook around 30 minutes until the carrots and lentils are tender. Remove from the heat and cool slightly then puree. Return to the stove and reheat.
Serve with plain unsweetened yoghurt.