Carrot & Red Lentil Soup
Ingredients
• Carrot & Red Lentil Soup
• 400g carrots, chopped
• 1 medium onion, chopped
• 200g red lentils
• 1 tbsp Herbamare Bouillon® vegetable stock, dissolved in 1 litre boiling water
• Sprig of parsley
Method
• Rinse the lentils in a sieve in cold water.
• Place the lentils, carrots, onions and Herbamare Bouillon vegetable stock into a pan and simmer until the vegetables and lentils are soft.
• Serve with parsley.
Carrot Sparkle Spritzer Mocktail
Ingredients
• 1 cup sparkling mineral water
• 1/2 cup Carrot Juice
• 1 tbsp honey syrup
• 3-4 half-moon lemon slices
• Honey Syrup
• 1 cup honey
• 1 cup warm water
Method
Combine ingredients and shake with ice and garnish with a curl of lemon rind.
Honey Syrup
• Combine honey and water together in a mason jar.
• Shake until well combined.
• Store in the fridge and use for the following recipes (as needed).
Creamy carrot soup
Ingredients
• 1½ tbsp oil
• 1 onion, sliced
• 1 celery stick, sliced
• 3 garlic cloves, 2 crushed and 1 left whole
• 1 kg carrots, thinly sliced
• 1.5 litre hot veg or chicken stock
• ½ small bunch of thyme
• 2 thick slices sourdough
• 1 tbsp mixed seeds
• 1 tbsp chopped parsley
• 1½ tbsp double cream, plus extra to serve (optional)
Method
• Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and
• Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
• Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.
