Carrot and Lentil Soup – La Classe de Cuisine

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 tbsp grated ginger
• 2 tsp mild curry powder
• 2 tbsp tomato purée
• 750g or 3 cups carrots, chopped
• 100g or 1/2 cup dried red lentils, rinsed and drained
• 400g or 2 cups or so tin chopped tomatoes
• 1 litre or 4 1/4 cups vegetable stock
• Juice of 1 lemon