Stormy Night Carrot, Cumin and Coriander Soup with Red Lentils and Dukkah (gf) (v)

2 tablespoons olive oil 1 onion, chopped 1 stick celery, chopped

4 large carrots, peeled, chopped into ½cm pieces

2 small or 1 large agria potato, peeled, chopped

2 teaspoons ground cumin 1 teaspoon ground coriander ¼ teaspoon chilli flakes 2 cloves garlic, crushed 1 teaspoon grated fresh ginger

6 cups vegetable or chicken stock

sea salt and ground pepper 1 cup split red lentils 3 tablespoons runny honey

⅓ cup fresh coriander

¼ cup cream or coconut cream, plus extra for serving

3 tablespoons purchased dukkah (or see recipe opposite)

Heat the oil in a large saucepan over a medium-low heat and add the onion, celery and carrots. Cover and cook for 10 minutes then add the potatoes, spices, garlic, ginger and the stock. Season with salt and pepper then bring to the boil. Reduce the heat and simmer for 10 minutes.

Add the lentils and 2 tablespoons of the honey and simmer for a further 25 minutes.

Add the coriander and blitz with a stick blender or in a food processor until smooth, then stir in the cream or coconut cream. If you prefer a thinner consistency, just add a little more stock or water.

TO SERVE: Ladle into bowls and top with a swirl of cream or coconut cream, a drizzle of honey and sprinkling of dukkah. SERVES 4-6