Too much..

Curried carrot soup
Serves 3-4
Prep
20 mins chopping
1 hour ish cooking
Had an excess of carrots this week, I?d need some for some stew but could only get a bargain bag of couple of kilos. So I thought of some orange carroty soup to match the changing leaves on the trees. Carrots being bland on their own, I hurried up and curried up.
What you need:
1 lld of carrots chopped
1 large leek (or an onion, I only had leeks in) chopped
2 stock cubes (I also made some stock with the veg trimmings) stock 1 litre of stock?
2 small potatoes chopped
3 cloves of garlic
2 handfuls of red lentils
Desert spoon of mild madras powder (to taste)
Shake of cumin
A squeeze of tomato puree
Butter enough for sweating veg
Seasoning to taste.
To serve: optional yoghurt and pickled onion vinegar
What to do:
1. Make stock if you?re doing that
2. In a soup pan sweat down the carrots and leeks in small amount
of butter. I added the spices at this point so they could cook in the
oil.
3. Add the garlic and potatoes and cook for a few minutes longer
4. Mix in the lentils and stir while adding the stock enough to cover
the veg
5. Add the tomato puree
6. Simmer soup until lentils etc are cooked.
7. Adjust the seasoning and add more curry powder if needed
8. Liquidise soup and then pass through a sieve
9. Adjust the liquid to taste and check seasoning
10. Re-heat and serve
11. You could add a whirl of yoghurt and or some vinegar just to cut t
through the sweetness