Page 53 - COMING UNSTUCK by Sara tuck

stormy night carrot,

cumin & coriander soup

with red lentils & dukkah

Serves 4-6 There’s nothing like a miserable, wet winter’s night to hunker
down and enjoy a wholesome bowl of soup. Light some candles
2 tbsp olive oil (or the fire if you have one you lucky thing) and get stuck in.
1 onion, chopped
1 stick celery, chopped Heat the oil in a large soup pot over a gentle-medium heat and
4 large carrots, peeled, halved add onion, celery and carrots. Cook for 10 minutes then add
lengthways, and chopped into potatoes, spices, salt and pepper, garlic, ginger and stock. Bring
½ cm (¼ in) slices to a boil then reduce to a simmer for 10 minutes. Add lentils
2 small or 1 large Agria (floury) and 2 tbsp of the honey and simmer a further 25 minutes.
potato, peeled, chopped Add coriander leaves and blitz with a stick whizz (or in a food
2 tsp ground cumin processor) and stir through cream or coconut cream. Serve with
pinch of chilli flakes a swirl of yoghurt or coconut cream, a drizzle of honey (sounds
1 tsp ground coriander weird I know, but trust me, it’s awesome) and a sprinkling of
sea salt & freshly ground pepper dukkah, and mop up with good bread – I used Indian naan
2 cloves garlic, crushed bread with ours. If you prefer a thinner consistency, just add
1 tsp finely grated peeled fresh a little more stock or water.
ginger (optional)
6 cups vege or chicken stock
1 cup red split lentils
3 tbsp runny honey (manuka
if you can)
⅓ cup coriander (cilantro)
leaves
¼ cup cream (heavy cream)
or coconut cream
natural Greek-style yoghurt or
extra coconut cream to serve
3 tbsp dukkah (see p233)

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