Red lentil, carrot coriander soup

I made this soup when I was sick, it's the perfect feel good soup for a cold. The colors are beautifully vibrant, the taste is slightly spicy with a hint of curry. Serve with a thick slice of bread with some salted butter or toasted with a drizzle of god quality olive oil, sea salt and sliced tomato.

Serves 6 medium bowls

1 medium yellow onion

2 tbsp el ras hanout (morroccan curry powder)

a pinch of dried chili

3 medium carrots

3 dl red lentils 

2 tbsp olive oil or other cooking oil

1 cube of stock (I used chicken, but veg would do fine)

bunch of coriander leaves

salt & pepper

1. Begin by adding to oil to a large deep pan, add el ras hanout spice and the dried chili and allow this to fry, on a low heat. 
2. Chop the onion and add to the oil and spice, stir. 
3. Peel and slice the carrots, add the the onion, oil and spice. Allow this to fry for approx. 3min on a low heat, so that the onion softens and the carrots get coated in the spice. 
4. Rinse the lentils, they need a good rinsing always.
5. Add the lentils to the pan, add the water & stock. Bring ot a boil and then lower heat, so that it simmers. 
6. Allow to simmer for appox 30min, long enough to allow the lentils to melt. 
7. Taste. Add salt & pepper. 
8. Once the soup is ready, add the chopped coriander leaves and serve.