Curried Red Lentil Soup

1: Finely dice the carrots, onions, and pepper.

2: Warm 2 tbsp of olive oil in a saucepan over medium-high heat. Add the vegetables with a pinch of salt and sauté for 5-10 minutes until softened.

3: Finely dice the garlic, ginger, and chilli if using. Add to the pan and fry for a further 1 minute until fragrant.

4: Add the dried spices, stir well, and allow to cook off for 1 minute. Then add the tomato purée and allow to cook for 1 more minute.

5: Pour in the coconut milk, red lentils, and vegetable stock. Stir well, bring to a simmer, and cook for 20-30 minutes with the lid on, stirring regularly to avoid burning.

6: Season to taste with salt and pepper. To adjust the consistency, blend half until smooth and re-add it to the pan. Add a splash more boiling water to loosen if required.

7: To serve, ladle the soup into bowls. Top with dollops of yoghurt, fresh coriander, optional chilli, a swirl of chilli oil, and a crack of black pepper.