Carrot, Coriander and Red Lentil Soup

Carrot and Lentil Soup

Soup | February 10, 2016 | By

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This carrot, coriander and red lentil soup is completely dairy-free and a delicious meal idea for winter. The red lentils are a great source of protein for vegetarians or vegans, and makes the soup nice and filling. Serve this with some fresh rolls or artisan bread for a tasty main meal. 

If you’re not a fan of coriander, you can leave this out and the soup will still be delicious with the cumin and chilli powder. You can also substitute the coconut cream for regular cream if you’re not dairy-free, however I like the flavour the coconut cream gives to the soup. 

Carrot, Coriander and Red Lentil Soup
Serves 4
A delicious and filling vegan soup with carrot, coriander and red lentils.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 brown onion
  2. 3 cloves of garlic
  3. 1 Tbsp of olive oil
  4. 1 tsp of ground cumin
  5. 1 tsp of dried coriander
  6. 1/2 tsp of chilli powder
  7. 2 large carrots
  8. 1 cup of split red lentils
  9. 1L of liquid vegetable stock
  10. 1 cup of coconut cream
  11. Salt to taste
Instructions
  1. Start by finely dicing the brown onion and garlic
  2. Add to a large pot along with the olive oil, and sauté for around 5 minutes or until soft
  3. Add the cumin, coriander and chilli powder and stir to combine
  4. Grate the carrots and add to the pot
  5. Add in the red lentils, vegetable stock and coconut cream and stir well
  6. Bring the soup up the boil, then lower the temperature and simmer for around 10 - 15 minutes or until the lentils have cooked and softened
  7. Add salt to taste, and remove from the heat
  8. Pour into a blender and blend well until smooth (or use a stick blender)
  9. Spoon into bowls and serve with some additional coconut cream, dried or fresh coriander, croutons and sunflower seeds (optional)
Tempting Eats http://temptingeats.com/

 

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