SPICY CARROT AND LENTIL SOUP

Ingredients (Serves 4)

• 2 tbsp Latasha’s Kitchen Madras Curry Paste
• 1 tbsp olive oil
• 1 onion, diced
• 1 x 25 mm piece fresh ginger, peeled and finely chopped
• 1 tbsp curry leaves
• 600 g carrots, peeled and diced
• 1½ cups red lentils
• 1 litre stock
• 1 x 400 g can diced tomatoes
• Greek yoghurt, to serve (optional)

Method

1. Heat the oil in a heavy based saucepan.
2. Add the onion and Latasha’s Kitchen Madras Curry Paste, cook for 2 minutes.
3. Toss in the curry leaves and cook for a minute till aromatic.
4. Add the carrots, stock, lentils and tomatoes and cook for 30 minutes.
5. Serve with a dollop of yoghurt if liked.