Roasted carrots
700g carrots washed and diced
2 red onions diced
Olive oil
1-2 crushed garlic cloves
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
Salt and pepper to taste
Method
1. Preheat the oven to 180 degrees Celsius.
2. Place the carrots and onions on a baking tray and drizzle with oil, add in the garlic, spices, salt and pepper and bake for 20-25 minutes.
Soup
2 cups coral lentils (sub with canned butter beans)
500ml coconut cream or coconut milk
500ml vegetable stock (more if needed)
Salt to taste
1. Heat the stovetop to medium, add the roasted carrots and onion in to the casserole and then the rest of the soup ingredients.
2. Bring to a simmer for about 30 minuted until the lentils are cooked through. Let the soup cool down before blending.
Toppings
3. For the topping: mix together 1/3 cup tahini with equal amounts of honey/agave. Add some hot water to smooth it out.
4. Serve the soups with the tahini drizzle, sprinkle of za’atar and other fresh herbs.
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