2 tablespoons sunflower oil
4 cloves of garlic
2 heaped tablespoon freshly grated ginger
1 rounded dessert spoon curry powder
1 rounded teaspoon paprika
½ teaspoon allspice
1 heaped teaspoon freshly ground cumin seeds
1 heaped teaspoon freshly ground coriander seeds
200 grams – 1 medium onion – finely diced
500 grams carrots – finely diced approx 4-5 carrots
1 celery stick – finely diced – 60 grams
150 grams split red lentils
1 sweet potato finely diced – 250 grams
1000 mls vegetable stock – (4 teaspoons veg boullion per 1000 ml of water)
½ – 1 can coconut milk

1.Heat oil in pan, stir in diced onion and ginger and cook for 1 – 2 minutes. Add garlic and cook for a further 30 seconds and cook for 1 minute.
2.Add carrots, celery and sweet potato, cook until vegetables soften – approx 10 minutes. Stir in red lentils, mixing through the vegetables. Add stock and bring to a simmer. Cook on a slow heat for approx 30 minutes until lentils are cooked. Remove from heat and puree until smooth.
3.Return soup to heat and add coconut milk. Bring to simmer and serve.