I'm going to call this one the "We'll Show You COVID Soup!" Also known as Spiced Carrot, Lentil Turmeric and Ginger Soup with Roasted Cumin Seed and Garlic Oil.

As the virus closes in on us and I find myself once again in ISO, I've decided the only way to make it...is to cook my way through. And let's be real, I ain't got any other super powers!

I am currently nursing a friend who is suffering her way through COVID, buoyed only by my gags and cooking. And while I'm helping one, I may as well be helping all so, here is my recipe, chock full of goodies and bug fighting herbs and spices to keep you well, get you well or rebuild you in your post Covid fatigue.

I hope it helps. x Kate

Ingredients

1/4 cup olive oil

2 red onions, finely diced

4 large carrots, peeled and finely diced

1 large red capsicum, finely diced

6 cloves of garlic squashed and skin removed

2 tbsp fresh ginger, minced

1 tbsp turmeric powder

2 tbsp curry powder (mild)

1 tbsp cumin seed

1 1/2 cups red lentils, washed and soaked (15 mins)

2 bunches broccolini, trimmed and finely sliced (optional)

2 litre vegetable stock (chicken bone broth would be even better)

Salt and pepper

Infused oil

1/2 cup olive oil

2 tbsp cumin seeds

2 cloves garlic, squished

Greek yoghurt to serve

Method

Heat a large pot over medium high heat and add the olive oil, onion, garlic, ginger, carrot and red capsicum.

Cook stirring for 5-10 minutes until the veggies are starting to caramelise.

Add the dry spices and cook for a few more minutes until aromatic.

Add the lentils, broccolini and stock, and bring to the boil.

Lower to an energetic simmer and cook until the carrots and lentils have softened (about 30 mins).

Meanwhile heat 1/2 a cup of olive oil in a small pot over high heat and add a tablespoon of cumin seeds and two garlic cloves squashed or sliced into rounds.

Cook until the oil starts spitting and the garlic is looking toasty, then remove from the heat to infuse and cool.

At this stage you can blend all the soup OR blend half the soup then mix it back in to the unblended half OR leave it chunky, depending on your preference. The one in the picture is chunky.

Season your soup to taste.

Serve with a big spoonful of Greek yoghurt and drizzle with your infused oil and some of the seeds and garlic.