SOUL IN A BOWL

Barney Desmazery chooses his favourite thrifty, make-ahead soups from the Good Food archives to warm up the winter evenings

- Barney Desmazery

Curried squash, lentil & coconut soup

Nothing makes a soup silkier than using a squash (or pumpkin) and carrot purée for the base. This soup is given even more body with filling red lentils. I love the fact that it’s a seasonal vegetable soup combined with my favourite comfort food in the world, dhal. It’s rich and creamy, while still being totally vegan and dairy-free. To take it further, I sometimes also toast cumin and pumpkin seeds to scatter over the top.

SERVES 6 PREP 10 mins COOK 25 mins EASY V G

1 tbsp olive oil

1 butternut squash, peeled, deseeded and finely chopped

200g carrot, finely chopped 1 tbsp curry powder with turmeric

100g red lentils

700ml vegetable stock 400ml can reduced-fat coconut milk small handful of coriander, roughly chopped, to serve naan breads, to serve

1 Heat the oil in a large saucepan and sizzle the squash and carrots for 1 min. Stir in the curry powder and cook for 1 min more. Tip in the lentils, stock and coconut milk and stir well. Bring to the boil, then reduce the heat and simmer for 15-18 mins until all the veg is tender.

2 Pour the soup into a food processor and blitz until it’s the consistency you prefer (you can also use a hand blender). Season, scatter with some coriander and serve with naan breads.

GOOD TO KNOW vegan • low fat • 2 of 5-a-day