Carrot and Coriander Soup
Making your own soup is a great opportunity to experiment with different combinations of flavours.
Low in fat
Calories: 96 Kcal per serving
|
Prep: Cook: |
15mins 25mins |
|
| Serves: | 6 |
| Ingredients |
|---|
| 125g (4 1/2oz) red lentils |
| 1 bay leaf |
| 300ml (10fl oz) water |
| 250g (9oz) carrots, sliced |
| 150ml (5fl oz) fresh orange juice |
| 450ml (15fl oz) vegetable stock |
| 2 tbsp fresh coriander, chopped |
| Salt and freshly ground black pepper |
directions
Place the lentils in a pan with the bay leaf and the water and boil. Reduce the heat, cover and simmer until the lentils have softened. Place the carrots in a pan and top with the orange juice and stock. Bring to the boil and cook for 15 minutes or until carrots are tender. Drain the lentils and remove the bay leaf. Place the lentils, the carrots and their cooking liquid in a food processor and purée until smooth. Stir in the coriander and season. Reheat and serve with black pepper.
