I was really pleased with the way this turned out, the soup is thick and hearty, full of flavour and packed with healthy veggies and lentils. It also freezes well and I’ve packed a few containers away in the freezer for quick weekday lunches.
CARROT AND CORIANDER SOUP
- 1 tbsp sunflower oil
- 1 tsp ground cumin
- ½ tsp medium curry powder
- 1 red onion, chopped
- 3 cloves of garlic, chopped
- 700g medium carrots, peeled and sliced
- 400g tin peeled and chopped tomatoes
- 1 litre vegetable stock
- 1 tin of lentils, drained (drained weight 244g)
- 1⁄3 cup fresh coriander leaves (no stalks) + extra to garnish
- salt and pepper to season
1.) Heat the sunflower oil in a pot, then add the ground cumin and curry powder and cook gently for 1-2 minutes.
2.) Add the red onion and garlic and sauté for 2 minutes.
3.) Add the carrots and cook for a further 2 minutes.
4.) Stir in the tin of tomatoes, then add the vegetable stock and allow everything to simmer until the carrots are just soft, stirring occasionally. This should take 20-30 minutes.
5.) Add the lentils and simmer for a further 5 minutes.
6.) Take the pot off the heat and stir in the coriander leaves. Use a stick blender or food processor to blitz the soup to the desired consistency – I like to blitz mine just until most of the carrot slices are blended in so it still has some texture, but you could make it smoother if you prefer.
7.) Season to taste with salt and pepper and serve topped with a few fresh coriander leaves and some crusty bread on the side.