Spiced Carrot and Lentil Soup

Prep the ingredients & roast the veg

• Preheat the oven to 200°C/180°C fan.
• Roughly chop the carrots (no need to peel). Peel and roughly chop the onions. Cut the top off the garlic bulb and drizzle with some oil and wrap it in tin foil, into a little parcel.
• Place the carrots and onions onto a baking tray and drizzle with some oil, sprinkle over the curry powder and season with salt. Add the garlic foil parcel onto the tray. Roast for 25-30 minutes until soft.

Cook the lentil & make the soup

• Cook the lentils according to the packet instructions, crumble the vegetable stock cube into the pan for extra flavour.
• When the vegetables are cooked, remove the garlic from the foil and allow to cool. Once cool enough to handle, squeeze out the garlic cloves and discard the skin.
• Place the vegetables, garlic cloves, and the lentils, along with their cooking stock, into a pan.
• With a blender, blend the vegetables and lentils to a smooth consistency, adding more water if needed.
• Add the miso, smoked paprika and season to taste.

Plate up

• Warm up the soup over a low heat. Serve the soup in bowls with a drizzle of harissa. Enjoy!