Carrot and Chilli Soup

Exotic Carrot and Chilli Soup

Serves 4

20 min

This soup has an exotic Indian feel to it, which makes naan bread the perfect accompaniment. If it's a touch too spicy for you, cool it down with a little dollop of natural yoghurt. Delicious!


Heat a large saucepan over a medium to high heat and dry fry the chilli flakes for 2 minutes. Now add the olive oil, carrots, red lentils, hot stock and milk. Stir well and simmer for 15 minutes until the lentils are cooked.

Now blend the soup with a hand-helder blender or in your food processor. Serve with another pinch of chilli flakes over the top and the toasted naan breads on the side. Don't forget the yoghurt if you want to cool down the spice - you'll thank us for it later.

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600 g washed and chopped into bite-sized chunks
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Centra Olive Oil
2 tbsp
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Chilli Flakes
1 piece a pinch
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Fresh Irish Milk 1 Litre
125 millilitre
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Naan Breads
1 piece 4 mini ones toasted
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Red Lentils
140 g
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Vegetable Stock
1 litre hot
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