This soup is very hearty and filling, but it is very spicy. I made this soup in the pressure cooker. After being at work all day it’s a quick and easy way to make a soup. The vegetables can be prepared ahead of time and left in the fridge. I leave the seeds in the scotch bonnet pepper for a very spicy dish for a less spicy dish remove the seeds.
- 1 heaped cupful of red lentils
- 5 small or 3 large organic carrots, scrubbed and chopped into small pieces
- 3 stalks of celery chopped
- 1 med. onion, chopped
- 1 500ml tin of chopped tomatoes
- 1 small scotch bonnet pepper with seeds
- 2 cloves of garlic, peeled and chopped
- 1 tsp EACH of curry powder, cumin and coriander
- 4 cups of vegetable broth
- 1 tablespoon of olive oil
- 3 green chopped onions for toppings
- In pressure cooker heat the olive oil gently then add the garlic, onion and bonnet pepper to the pan. Fry over a gentle heat till soft.
- Add the spices to the pan and fry gently for another 5 mins, stirring regularly.
- Add the rest of the ingredients, place the pressure lid on bring up to pressure and the turn down to medium heat and cook for 6mins. Turn heat off and let pressure cooker release naturally. Let soup cool a little before blending.
- Pour the soup into a blender and blend at high speed till smooth and creamy. Alternatively, blend only half the soup for a chunkier texture.
- Serve with chopped green onions.
My husband loves spicy foods, especially soups. Thats why I topped this with crushed chilli peppers, both he and my son absolutely loved it on the cold winters night.