Our Lunchtime recipe Carrot and Chili Coconut Soup. Images Angeliki Blesiou Music Amal Solomons Instagram @amalsolomons
Eat and enjoy
At Cent we sit down as a team every day and eat together. It is our little oasis, a lunchtime moment of weirdly quiet when the team stop working and eat homemade food.
Sadly at this time we can’t sit together and eat so we thought we would share the kind of things we eat every day. Some recipes are vegan and some are vegetarian, very occasionally we eat fish or chicken.
The food is made with love and the act of sharing together is a wonderful healing moment in our day. We hope you feel inspired to try some of these simple meals yourself and at least get to share them with the ones you can be with this
You will need:
- I x bag of carrots
- I clove of garlic
- Pinch of chili (add as much as you like)
- Coconut oil
- 1 x Onion
- A handful of red lentil
- Water enough to cover carrots
- Chopping board
- Big saucepan
- Chop carrots, onion, and garlic up into small pieces
- Melt coconut oil in the pan.
- Add in chopped carrots, onion and garlic.
- Add in chili.
- Mix around in the pan until coated and color starts to add to the garlic and onions.
- Add enough water (stock if you have it) to cover the carrots and bring to the boil.
- Then simmer for about 30 mins or until the carrots start to get a little soft.
- Add in a good handful of red lentils.
- Cook for another 10 minutes or until carrots are very soft and lentils are broken up.
- Season with salt and pepper
- Add in a can of coconut milk
- And mix through
- Leave to cool
- Once cool blend with either a blender or a hand blender until smooth.
- If too thick add in more coconut milk, water or stock.
- Enjoy in a bowl with a side of crusty bread and nice cheese Hummous or other accompanies for bread.
If you enjoyed our lunchtime recipe Carrot and Chili Coconut Soup, and as we can’t eat together we can share this recipe for lunch so you can make it at home and why not read about some chocolate for dessert here
Recipe Jo Phillips