This is another soup that I have made as part of my “trying out new soups” plan. It went down well and I have made it more than once since. I love to have soup for my lunch as it is such an easy way to get two of my five a day. Another two at dinner and a piece of fruit and I am sorted!
Carrot and coriander always work well together and this soup also features red lentils. They add fibre and protein to the soup as well as a lovely flavour and texture. They are also low fat and very good for you. 30g of dried lentils equates to 80g once cooked.
This soup can be stored in the fridge for a number of days or can be frozen and reheated from frozen for a quick tasty lunch.
As with all of the soups I like to make, it is delicious served with warm crusty white bread, brown Irish soda bread or savoury brown scones.
Spiced Carrot & Lentil Soup
- rapeseed oil
- 2 tsp coriander seeds
- pinch chilli flakes
- 1 onion
- 1 stick celery
- 1 clove garlic
- 600 g carrots
- 150 g red lentils
- 1 ltr vegetable stock
- 100 ml milk
- Slice the onion, carrots and celery into small pieces. Thinly slice the garlic.
- Heat the oil in a large saucepan and add the coriander seeds and chilli flakes and cook for 2 minutes. Then add the onion and celery and cook until the onion is soft.
- Add the thinly sliced garlic and carrots and saute for another 3 minutes
- Add the lentils, stock and salt and pepper and bring to the boil. Simmer for 30 minutes.
- Using a hand blender puree the soup until smooth. Add the milk and stir. Season further if necessary.
- Serve with warm crusty white bread or homemade Irish brown soda bread.