Ingredients (serves 4)

1 dsp coconut oil

1 large onion, chopped

6 medium carrots, chopped

75g red lentils

Pinch of dried chilli flakes

1 litre vegetable or chicken stock

1 inch root ginger, peeled and grated (about 1 tsp)

Juice and zest of 1⁄2 orange

Method

Heat the oil in a heavy based pan.
Add the onion and cook until translucent.
Add the carrots, lentils, chilli flakes and stock.
Simmer for 15 minutes, until the lentils are cooked. Remove from the heat.
Grate in the root ginger and add the orange juice and zest.
Blitz in your blender until smooth.