In my continuing battle to deplete my carrot stockpile I made a very pleasing Carrot and Lentil soup this week, as follows:

1. heat some oil in a large pan and boil the kettle
2. slice a leek, an onion and a clove of garlic
3. sweat the veg in the oil, keeping an eye so they don't stick
4. meanwhile roughly chop about 5 medium carrots
5. add a teaspoon of sage and another of thyme to the pan, and give everything a stir
6. add the chopped carrots, season and stir
7. after a minute add about two pints of good stock, i used chicken
8. add about a cup of lentils and stir
9. cook until the carrots are tender
10. allow to cool and then blend, leaving a few carrots for texture
11. add half a cap of red wine vinegar and stir through
12. eat immediately, or leave in the fridge for a day or two to let the flavours develop

result pictured. mmmmmm!