Carrot and parsnip mulligatawny soup

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion, garlic, ginger, chilli, carrot, parsnip and potato. Cook, stirring occasionally, for 7 to 8 minutes or until onion softens.

Step 2

Add coriander, cumin and lentils. Cook, stirring, for 1 minute or until fragrant. Add stock and 2 cups water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 15 to 20 minutes or until lentils and vegetables are tender. Remove from heat.

Step 3

Using a stick blender, blend soup until almost smooth. Return to the boil over medium heat. Season with salt and pepper. Top with yoghurt and coriander. Serve with lime wedges.