Coconut Dhal Soup with Carrot and Parsnip (v)

This is a perfect autumnal warming dish, and it only takes a few minutes to make. I guess if you were Jamie you could do it in 15 mins, but I am not so did it in a more sedate 22 and made less mess than he would have... It used up some sad carrots and parsnips that were languishing at the bottom of my fridge nicely. It freezes well and you can adjust the quantities easily to feed more or less people.

For 2-3 portions you need
1 can coconut milk
1 carrot, peeled and chopped
1 parsnip, peeled and chopped
1/4 cup red lentils
1 onion, chopped
2 cloves garlic, bashed
1 inch piece ginger, grated
A little water, depending on how thin you want your finished soup
1 tbsp oil
1 tsp each mustard seeds and ground garam masala, tumeric, coriander, cumin
Handful fresh coriander, roughly chopped
Splash chilli oil

Being by frying the spices in the oil until the mustard seeds pop. Add all the veggies and cover with a lid and sautee for a few mins. Add the lentils and fry for another 1-2 mins. Pour in the coconut milk and bring to the boil. Reduce to a simmer and cook for 10-15 mins until the lentils and veggies are cooked. Blitz to a puree and add some water if it's too thick. Re-heat and serve garnished with the fresh coriander and a drizzle of chilli oil. Delish!