Warming Red Lentil & Carrot Soup

This soup is what I make when I need something warm, filling, and deeply orange. It's naturally vegan, endlessly forgiving, and tastes even better the next day. The lentils make it creamy without any cream. The carrots make it sweet. It's a hug in a bowl, and it costs about 30p per serving.

Ingredients (Serves 4):

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp turmeric
• 5 large carrots, peeled and chopped
• 100g red lentils, rinsed
• 1 litre vegetable stock
• Salt and pepper
• Juice of ½ lemon
• Fresh coriander and a dollop of yoghurt to serve

Method:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft.
2. Add the garlic, cumin, coriander, and turmeric. Cook for 1 minute until fragrant.
3. Add the carrots, lentils, and stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the carrots are tender and the lentils are soft.
4. Blend with a stick blender until completely smooth. (Or leave it chunky if you prefer.)
5. Season with salt, pepper, and lemon juice.
6. Serve with fresh coriander and a dollop of yoghurt.

Why it's gut-friendly: Carrots are rich in soluble fibre and vitamin A. Red lentils are one of the easiest pulses to digest. The spices—cumin, coriander, turmeric—are all anti-inflammatory and support digestion.