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Carrot and Coriander Soup

Servings 4

Ingredients

  • 500 g peeled and chopped carrots
  • one onion chopped
  • 1 tbsp olive oil
  • 1 tbsp ground coriander
  • 1 tsp cumin seeds
  • three cloves of garlic chopped
  • 1.2 litres vegetable stock
  • 150 g dried red lentils
  • large handful fresh coriander chopped
  • creme fraiche to serve optional

Instructions

  1. Heat a large lidded pan and add the oil, carrots and onion. Cook until they start to soften, I like the onion to have a little colour.
  2. Add the coriander, cumin seeds and garlic and cook for another minute.
  3. Pour in the stock and add the red lentils, cover and simmer for 30 minute or until the carrots and lentils are soft.
  4. Blend the soup in a blender, in batches or in the pan with a handheld blender.
  5. Season to taste stir through the fresh coriander.
  6. Serve in a bowl or mug with a swirl of creme fraiche.