Carrot and Coriander Soup

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(4 votes)

Making your own soup is a great opportunity to experiment with different combinations of flavours.


Low in fat

Calories: 96 Kcal per serving

Serves: 6
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


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.