Carrot Soup with Orange-Marinated Lentils | tflmag.com

Ingredients

• 1 yellow onion, diced
• 2 garlic cloves, crushed
• Olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 oz ginger root
• 1 lb 9 oz carrots, peeled and coarsely grated
• 2 Tbsp concentrated vegetable stock
• 4 cups water*
• Salt
• 1 cup dairy-free yogurt, to serve**
• 1⁄2 cup dried red lentils
• Big bunch of flat-leaf parsley or cilantro leaves, chopped
• 1 spring onion (scallion), finely shredded
• Juice of 1⁄2 orange
• 1⁄2 tsp harissa*** or chili flakes
• 2 Tbsp olive oil