Lightly Spiced Carrot Lentil Soup
An easy and quick to prepare healthy carrot soup which uses red lentils to add fibre and protein and selected spices for a gently warming finish.
- 4 large carrots
- 2 shallots
- 1 stick of celery
- 2 cloves of garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 packet Garden Gourmet lightly dried coriander (Or a large handful of fresh)
- 80g red lentils
- Olive oil
- 1l vegetable stock
- salt and pepepr
||If you have a food processor, mince up the carrots, celery, garlic and shallots. If not, chop them as finely as possible. |
||Add a glug of oil to the pan and warm to a low/medium heat. Add the carrots, celery, garlic, shallots, tumeric, cumin and ground corriander and sweat for 3-5 mins. |
||Add the stock, and half of the lightly dried coriander and bring to a boil. Simmer. |
If you minced the veg it will only need 5 minutes to simmer. If you chopped, give it around 10-15 minutes. Make sure the veg is soft.
||Remove from heat and, using a stick blender, blend to smooth. |
Add the remaining coriander. Check seasoning and add salt/pepper if desired.
||At this point you can serve as is- it will be a lovely thick soup. Or you can add 250ml of hot water to thin it out slightly. |
Mincing the veg in a food processor, or using the grate plate, means it needs less time cooking. This not only gets it on the table faster but it keeps more of the nutrients in than if you are simmering large chunks for a longer period.