Roasted Carrot, Ginger & Red Lentil Soup

Method

1. 1 Preheat the oven to 200°C.
2. 2 Toss the carrots with half the olive oil on a baking tray and roast for 20–25 minutes, turning once, until tender when pierced with a knife and lightly caramelised at the edges.
3. 3 Meanwhile, heat the remaining olive oil in a large saucepan over medium heat. Add the ginger, cumin and turmeric and cook for about 30 seconds, stirring constantly, until fragrant — don't let the spices sit still or they can catch and turn bitter.
4. 4 Add the lentils, roasted carrots and vegetable stock and stir to combine, scraping up any caramelised bits from the roasting tray if you like — they add flavour.
5. 5 Bring to the boil, then reduce the heat to a simmer and cook for 15–20 minutes, stirring occasionally, until the lentils are completely soft and starting to break apart.
6. 6 Blend until smooth with a stick blender or in a countertop blender (vent the lid if blending hot soup, to let steam escape safely), adding a little extra water if it's thicker than you'd like.
7. 7 Stir through the lemon juice, season with black pepper, and top with fresh herbs before serving.