Keep Me Warm Soup

Tonight we celebrate Bonfire night. I live opposite a big central Manchester park called Platt Fields which hosts an organised council bonfire every year. In fact it's Bonfire Are Us round here at this time of year as we've just had Divali too where a 30 foot high effigy of the demon king Ravan got burnt. After the bonfire we'll be heading back to the flat for hot chocolate and the ginger cake from yesterday post.

But first to get us warmed up first before the bonfire and fireworks display we'll be having this marvellous soup from a recipe I spotted in a free Tesco magazine of all places! Very quick and easy to make.

Keep-Me-Warm Curry Soup

Serves 6

1 tablespoon of olive oil

1 onion chopped

4 carrots diced

2 tablespoons of korma curry paste

100g red lentils

1 tin of coconut milk

1.5 litres (2.5 pints) of vegetable stock

50g basmati rice – rinsed in cold water

fresh coriander

mini nan breads to dip in

Method

Heat the oil and gently fry the onion and carrots until they start to soften. Add the curry paste and stir for 2 minutes. Add the coconut milk and lentils.

Season and cook for about 15-20 minutes until the lentils go mushy.

Whizz up in a blender until smooth. Put back on the heat and add the basmati rice. Bring to the boil then simmer for 10 minutes until the rice is cooked.

Ladel into mugs. Sprinkle with chopped coriander and serve with mini nan breads.