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Carrot, lentil and almond soup with wholemeal croûtons

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A almond soup with wholesome, hearty carrot soup made with almond butter and topped with crunchy baked almonds and paprika-flecked croûtons.

 

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 large garlic cloves (or 4 small cloves), finely chopped
  • 3 carrots (about 360g/12½oz), roughly chopped
  • 1 heaped tsp curry powder
  • 1 tsp ground cumin
  • 200g/7oz dried red lentils
  • 2 tbsp almond butter
  • 1 litre/1¾ pints vegetable stock (made with 1 stock cube)
  • 1 wholemeal bread roll
  • generous pinch smoked paprika
  • 30g/1oz almonds
  • salt and freshly ground black pepper, to taste
  • dried chilli flakes, to garnish (optional)
  • handful finely chopped fresh parsely, to garnish

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