After a huge indulgence of working on this recipe, I’ve had to take some time out.
The beauty of being a food blogger is that in an effort to create the best possible version of your dish, you often end up eating (I mean sampling) way too many ‘pies’ and if you’re not careful you may end up a bit porky (am I okay to use this word as a vegan?). Given my sweet tooth and the fact that sweet recipes seem to be your favourites too, I would need to triple the amount of running to counteract all my ‘let me test this’ incidents and that’s simply not on the cards (I mean, I love running, but come on!?) So today’s curried carrot and lentil soup is a healthy and filling one and there are no side-effects associated with overconsumption. It’s getting chillier these days and I simply felt like a nourishing and aromatic soup and this one hits the spot. It’s creamy, it’s a bit spicy and thanks to the addition of red split lentils, very filling. It makes a great cold weather dinner and lends itself well to making a big batch in advance and not having to worry about dinner for about a week. I like that, especially that I am currently obsessed with my next (you guessed it, sweet) recipe and spend all my time making sure that it blows your socks off.
