Carrot & Sweet Potato Soup with Caraway Serves 4-6
500g carrots, peeled and chunked
1 red onion, peeled and sliced
1/2 celeriac, peeled and cubed
2 large sweet potatoes, peeled and cubed
2 cloves garlic, peeled
1/2 tbsp caraway seeds, plus extra for decoration
1 litre vegetable/chicken stock
70g red lentils
1 tbsp oil
Heat the oil in a medium saucepan. Add the onion, caraway and garlic and saute for a minute.
Add the rest of the ingredients apart from the lentils.
Bring to the boil and add then add the lentils.
Boil for around 20 mins, or until the vegetables and lentils are soft, then blitz.
Ladle into bowls with a few caraway seeds on the top.