Spicy carrot, parsnip and lentil soup

This is a really hearty warming soup, excellent for chilly weather. Really cheap and easy to make. The carrot and parsnips give it a really sweet earthy taste, while the lentils add protein, texture and thickness to ensure a well balanced, filling lunch.

Spicy carrot, parsnip and lentil soup

Serves 2-3
1 tbsp olive oil
1 large onion, chopped
3 garlic cloves, crushed and chopped
4 medium carrots, peeled and chopped into chunks
3 parsnips, peeled and chopped into chunks
50g lentils
Good quality vegetable stock
1 inch piece creamed coconut (or 1/3 tin coconut milk)
1 tsp hot chilli flakes (or to taste)
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp turmeric
Salt and freshly ground black pepper
Sprinkle paprika

1. Heat the olive oil in a medium heavy bottom saucepan over a medium heat and add the onion. Cook for 5 minutes, or until the onion begins to turn translucent. Add the garlic, stir and cook for another 5 minutes. 
2. Throw in the cumin, coriander, turmeric and chilli, and cook with the onions and garlic for another 5 minutes, stirring, until the spices begin to give off an aroma.
3. Add the carrots, parsnips and lentils, and add enough stock to cover the vegetable by double. Reserve more stock, as the lentils will soak up a lot of water and thicken the soup. You can always add more stock/ water throughout the cooking process.
4. Add the creamed coconut/ coconut milk, cover and cook for 45 minutes to an hour, stirring occasionally and adding more water/stock if it is getting too thick.
5. Blitz the soup with a hand blender (or a food processor in batches) to make a smooth soup. Check the seasoning, and serve with a sprinkle of paprika and black pepper. Great with chunky bread.