Red Lentil Soup

Ingredients:

55g unsalted butter
1 1/2 tablespoon fresh ginger, grated
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
1/4 teaspoon chilli powder
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
2 onions, finely chopped
1 parsnip, chopped
1 stick celery
1kg carrots, sliced
85g split red lentils, rinsed
25g long-grain rice
1.7L vegetable stock
400ml tin coconut milk
2 tablespoons fresh lime juice
3 tablespoons coriander, chopped

Method:

1. In a heavy-based pan, melt the butter. Add the ginger, allspice, cumin, chilli powder, curry powder and ground coriander.

2. Cook over a low heat for three minutes, stirring continuously. Add the vegetables, stir to combine well, and cook for a further eight minutes.

3. Add in the lentils and rice. Stir together before adding the stock. Bring to boil and simmer for 30 minutes, or until the vegetables are tender and the lentils have started to break down.

4. Blend the soup in a liquidiser or food processor until it becomes smooth. Return to the heat and add the coconut milk, lime juice, and coriander. Heat through, but do not let it boil again.

5. Serve immediately and enjoy!