Preparation time: 10 minutes
Cooking time: 10-15 minutes
- Put the carrots, celery, onion, chilli and ginger into the blender and press the coarse chop programme.
- Heat the oil in a large saucepan, add the cumin seeds and when they pop add the chopped vegetables and cook together for 3-4 minutes, stirring occasionally.
- Put the lentils in a sieve and rinse with cold water then add to the pan with the stock and orange juice. Bring to simmer and cook for 20-25 minutes until the lentils are tender. Cool for 2 minutes.
- Blend the soup in two batches (do not exceed 1200ml/5 cups maximum hot liquid capacity) using the soups programme until smooth. Re-heat and season if needed and serve garnished with finely chopped chilli, if liked.
Tip: This soup freezes really well, so it is worth making more than you need, so you have plenty for another day.