Yellow Fresh Soup
Aseel Hamdi ·
A bright soup of yellow peppers, carrots and lentils with a hint of turmeric.
This soup is sunshine in a bowl and costs very little to make.
Soften an onion and two garlic cloves in olive oil. Add two chopped yellow peppers, two carrots, a cup of red lentils, a teaspoon of turmeric and a litre of stock.
Simmer for 25 minutes, then blend until smooth. Season with salt, pepper and a squeeze of lemon.
It keeps for four days in the fridge and freezes well, so I always make a double batch.