I always have carrots in the fridge, I always have red lentils in the larder and I always have a craving for curry. The answer? Curried carrot, red lentil and coconut soup with a perky lime pickle yoghurt.

Serves 2-3

Ingredients	Equipment to have ready
1 tbsp olive oil	Chopping board
1/2 onion, chopped	Sharp knife
1/2 thumb sized lump ginger, finely chopped or grated	Medium saucepan with lid
1 clove garlic, finely chopped or grated	Measuring jug
2 tsp curry powder	Stick blender or blender
2 carrots, diced	Small bowl
125g red lentils	Fine grater (optional)
500ml water
3 tbsp coconut cream (from a block), grated or thinly shaved with a knife
4 heaped tsp natural yoghurt
2 tsp lime pickle, finely chopped
Salt and pepper

Method

1. Put the pan on a medium heat and add the oil
2. Sweat the onions, garlic and ginger until the onion is soft and translucent.
3. Stir through the curry powder and a good grinding of black pepper before adding the carrots and lentils.
4. Pour in the water, stir and bring to the boil.
5. Simmer on a low heat with the lid on until the carrots are soft and the lentils are cooked and breaking down.
6. Stir through the coconut cream so that it melts in and cook for a few minutes longer.
7. Blitz until smooth and add a little more water if it is too thick.
8. Taste to check the seasoning, it will likely need some salt.
9. Mix together the yoghurt and lime pickle in a small bowl.
10. Serve the soup with a dollop of lime pickle which can be stirred through as you eat.