Photo: Simon LambertUse up the last of the main crop of carrots and team them up with fresh, fragrant fennel. This soup is quick to make and has the spring notes of flavour creeping in. Prep time 10 min Cook time 40 min Skill easy Serves 4 Ingredients 1 Tbsp coconut oil or olive oil 1 onion, diced 1 bulb of fennel, sliced 4 carrots, peeled and roughly diced ¼ tsp fennel seeds ½ tsp ground turmeric 1 cup red split lentils, rinsed 500ml vege stock 1 400ml tin coconut milk 1 tsp salt Cracked pepper Method Add the coconut oil to a medium-sized saucepan. Add the diced onion and fennel and cook over a gentle heat for 5 minutes. Add the carrots, fennel seeds and turmeric, cover and continue cooking gently for further 10 minutes. Add the lentils and stir well to coat. Cover with the stock and coconut milk. Season with the salt and cook over a moderate heat until the lentils are soft and mushy. Puree until very smooth. Reheat and adjust the seasoning before serving.
