Instead of sunshine soup

Serves 6-8

3 tbsp curry powder
3 tbsp canola oil
2 onions
3 big cloves garlic
1 red chilli
3 medium carrots
Half a celeriac
1 large parsnip
1 celery stick
1/2 medium leek
2 red bell pepppers
2,5 dl (1 cup) red lentils
2 liters (8 1/3 cups) water + 4 stock cubes (or the same amount of stock)
2 bay leaves
Salt and pepper

In a LARGE pot, combine canola oil with curry. Chop your onions and garlic and add it to the curry. Curry releases most of it’s aromatic flavour when heated in a little oil. While the onions are sautéeing at medium heat, finely chop your chilli. Add to the onions and let cook for a few minutes. Meanwhile, peel and cube your carrots, celeriac and parsnip into 1 cm/half inch cubes. Add to the pot and stir. Chop the rest of you veggies finely and add to the pot. Sauté for a few minutes and then add your lentils, water and stock cubes (or ready made stock) and 2 bay leaves. Let soup cook for atleast 20 minutes, but a longer cooking time makes for a nicer heartier soup (I let mine cook for over an hour while I prepared other food). Salt and pepper to taste. Remove bay leaves before serving.