Carrot, Butternut & Lentil Soup

A wholesome twist on classic pumpkin soup. Packed with veggies, lentils and ginger for a healthy winter boost, and finished with a drizzle of earthy fennel seed oil

SERVES 8

INGREDIENTS

5 tsp fennel seeds, dry toasted in large saucepan

½ cup Great Southern Groves Extra Virgin Olive Oil, plus extra for cooking

5cm (35g) ginger knob, freshly grated

1 large onion, finely diced

1 medium butternut pumpkin, peeled, cored and cut into 4cm chunks

3 large carrot, scrubbed and cut into large chunks

4 garlic cloves, minced

2 tsp turmeric powder

2 L vegetable or chicken stock

1L water

300g uncooked red lentils

6 Tbsp natural yoghurt to serve

Sea salt and pepper

Method

Dry toast fennel seeds in a large saucepan over medium heat for 2 minutes, or until fragrant. Remove half of the seeds and add to ½ cup of Great Southern Groves Extra virgin olive oil.

Heat oil with fennel seeds in a small pot for two minutes before turning off the heat and setting the oil and fennel aside to infuse.

Drizzle additional oil into the saucepan with remaining fennel seeds and saute onion and ginger until onion begins to soften without browning.

Add pumpkin and carrot to the pot, and cook until edges begin to soften.

Add garlic, turmeric, and cook until fragrant.

Add lentils and stir to coat.

Pour over stock and water and simmer until lentils and vegetables have softened, 20 minutes.

Once cooked, blend soup with a stick blender or in a blender, allowing some texture to remain.

Season with salt and pepper to taste.

Serve topped with a dollop of yoghurt and a generous drizzle of fennel oil.

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