The first time I made this soup and placed it in front of my family, the boys sang out in unison “you know we don’t like pumpkin soup mum!”

After a few deep breaths from me, I reassured them that I had not forgotten and if they were willing to just try their dinner they would find out that alas, it wasn’t pumpkin after all, but a thick and creamy carrot soup, with just a hint of spiciness.

I serve this at home with store-bought naan bread and I love to dollop some greek yoghurt on the top when serving, but of course, that’s optional.

Next time the wind is howling outside and the rain is pelting down, make a pot of this and wait for it to warm you from the inside out.

This recipe is from the cookbook Home Cooking by Valli Little, (the ABC delicious magazine’s food editor).

Serves 6

Ingredients

20gm unsalted butter

2 tablespoons olive oil

1 onion, peeled and chopped

1 leek, white part only, washed and chopped

2 teaspoons mild curry powder

1 teaspoon ground cumin

2 garlic cloves, chopped

1/2 cup tomato passata

5 carrots, chopped

1 tin of lentils, drained and rinsed

1 litre of vegetable stock

1 cup coconut milk

Juice of 1 lime

greek yoghurt and coriander to serve (optional)

Method

Place butter and olive oil in a large soup pot over a medium heat.

Add the onion and leek and cook until softened, but not brown. If browning too quickly, reduce your heat and stir until soft.

Add the curry and cumin, garlic, tomato passata, carrot, lentils and stock.

Cover and bring to a simmer and simmer for 20 minutes, or until the carrot is soft.

Using a stick blender or food processor (if using a food processor, you will need to do this in batches), blend until the soup is smooth.

Add the coconut milk and lime juice and gently reheat before serving.

Dollop some greek yoghurt and scatter with coriander leaves to serve.