Smoky Carrot and Tomato soup

A good warming soup for the autumn evenings (although I might be eating mine for lunch). G

Meal for four


1 onion, chopped

1 tin chopped tomatoes

2 carrots, grated

2 tsp smoked paprika

1/2 tsp cumin

1 tsp oregano

1/2 vegetable stock cube

1/4 of the tomato tin red lentils

olive oil


  1. Fry the onions in a splash of olive oil.
  2. Add the carrot, then stir in the chopped tomatoes.
  3. Add 1 tin full of water, then the lentils (also measured in the tin), spices and stock cube. Then simmer for about half an hour.
  4. Allow the mixture to cool, then blend with about 200ml water until nearly smooth.

Best served with a chunk of bread, try my bacon and cheese pinwheel buns for a fun accompaniment.


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