Red lentil, carrot and coconut soup
This spicy slow cooker vegetarian soup won't break the bank. It's perfect on a cold winters night.
Carrot and Miso Dip
Make carrots shine with this healthy carrot and miso dip.
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Ingredients
- 400g carrots, scrubbed with skins on, cut thin
- 3 tablespoons olive oil
- 2 cloves garlic
- ½ teaspoon ground cumin
- ½ teaspoon ground ginger
- 2 tablespoons water
- 1 teaspoon sea salt
- 3/4 cup cannellini beans
- 2 tablespoons white miso paste
- 2 teaspoons lemon or lime juice
- 2 tablespoons water or orange juice
- 1 teaspoon sesame oil
Method
- Put the carrots, olive oil, garlic, cumin, ginger, water and salt into a pot and gently cook for around 20-30 mins until the carrots are soft.
- Stir in the cannellini beans and heat through.
- Put the mixture into a food processor and add the miso paste, lemon juice, water or orange juice and the sesame oil. Process until light and smooth.
- Serve with your favourite crackers.