Georgian-spiced carrot and lentil soup

1 hrMakes 6 to 8 people

A warming spiced soup of carrots, lentils and walnuts, finished with yoghurt and pomegranate molasses.

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prepPreheat kettle to boil water
30 ml olive oil	Heat oil, add veg & salt, cook covered 15 min	Bring to boil, simmer 25 min until tender	Remove cinnamon & bay leaves, blend smooth	Stir in pomegranate molasses, season to taste	Ladle into bowls, top with yoghurt, walnuts, oil, molasses & coriander
1 large brown onion, roughly chopped
4 medium carrots, scrubbed and roughly chopped, about 800 g
1 medium sweet potato, peeled and cubed, about 300 g	Add garlic, ginger & spices, stir 2 min
200 g dried red lentils, rinsed
4 cloves garlic, finely grated
1 thumb-sized piece of ginger, finely grated
1 tsp ground coriander
0.5 tsp ground fenugreek
1 tbsp mild Madras curry powder
1 tsp ground turmeric
1 cinnamon quill
2–3 bay leaves, fresh or dried
100 g freshly shelled walnuts, chopped	Add lentils, walnuts, water & stock cubes
1.5 litres just-boiled water
2 vegetable or chicken-style stock cubes
1–2 tbsp pomegranate molasses, to taste
250 g natural yoghurt or coconut yoghurt
0.25 bunch coriander leaves, picked, about 30 g

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