Name: Fragrant carrot, coconut & lentil soup
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil, plus extra for drizzling -; 1 onion, roughly chopped -; 2 celery sticks, roughly chopped -; 1 large garlic clove, crushed -; 1 thumb-sized piece of ginger, peeled and finely grated -; 1 tsp ground turmeric -; 1 tsp ground coriander -; 1 tsp cumin seeds -; 1 tsp garam masala -; 1 tsp chilli flakes, plus extra to serve -; 500g carrots, thinly sliced -; 150g red lentils -; 200g coconut milk -; 950ml low-salt vegetable stock -; 10 curry leaves -; bunch of coriander, leaves picked -; fat-free natural yogurt, to serve -

Ingredients for - Fragrant carrot, coconut & lentil soup

1. 2 tbsp rapeseed oil, plus extra for drizzling

2. 1 onion, roughly chopped

3. 2 celery sticks, roughly chopped

4. 1 large garlic clove, crushed

5. 1 thumb-sized piece of ginger, peeled and finely grated

6. 1 tsp ground turmeric

7. 1 tsp ground coriander

8. 1 tsp cumin seeds

9. 1 tsp garam masala

10. 1 tsp chilli flakes, plus extra to serve

11. 500g carrots, thinly sliced

12. 150g red lentils

13. 200g coconut milk

14. 950ml low-salt vegetable stock

15. 10 curry leaves

16. bunch of coriander, leaves picked

17. fat-free natural yogurt, to serve

How to cook deliciously - Fragrant carrot, coconut & lentil soup

1 . Stage

Heat the rapeseed oil in a large saucepan or flameproof casserole over a medium heat. Cook the onion and celery with a pinch of salt for 8-10 mins until softened. Add the garlic, ginger and all the spices and cook for 1 min more. Stir in the carrots, lentils, coconut milk, stock and curry leaves. Bring to a simmer, then cover with a lid and cook gently for 30 mins.

2 . Stage

Taste the soup for seasoning, then add most of the fresh coriander and blitz until smooth using a hand blender. Ladle the soup into bowls, then top with swirls of yogurt, the remaining coriander, some extra chilli flakes and a drizzle of oil to serve.