Carrot, lemon and ginger soup

Calories per serving: 228

Prep time: 15 minutes

Cook time: 25 minutes

Serves 2

Carrot and coriander is a classic soup, but the real genius here is the base of red lentils, which makes it more filling, and the addition of lemon zest and ginger which elevates the flavour to a whole new level. Serve with a couple of oatcakes (1 oatcake = 45 calories).

INGREDIENTS

– 30g red split lentils

– ½ lemon, thin peelings of skin only

– 2cm piece of fresh ginger, peeled and cut into thin slices

– 300g carrots, peeled and cut into chunks

– 50g onion, peeled and quartered

– 1 tbsp olive oil

– 500ml vegetable stock from a cube

– a small handful of coriander leaves, plus more to garnish

– 100ml semi-skimmed milk (whole is fine too)

METHOD

Put the lentils, lemon peelings and ginger in a food processor. You will need to pulse and then scrape down the sides a few times. Add the carrot and onion and pulse again until everything is coarsely chopped.

Heat the oil in a large saucepan on a lowmedium heat and add the mixture to the pan. Gently fry it off for about 5 minutes, until beginning to soften, then add the stock. Bring to the boil then reduce the heat to simmer for 15 minutes. Take the pan off the heat and let cool for a few minutes.

Return the soup to the food processor, add the coriander and milk, and blend on high until really smooth. Taste and season with salt and pepper. Add a little water to loosen if too thick. Return to the pan to reheat before serving, being careful not to boil as this can cause the milk to split. Garnish with coriander.