Carrot and coriander soup
This is a heartier, thicker and spicier version of the classic soup.
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Difficulty and servings
Serves 4
Preparation and cooking times
- Fry onion, garlic, chillies and dried cumin/coriander in a large saucepan until onions are soft.
- Add diced carrots and cook for three minutes.
- Add red lentils and stir well for a minute, or until mixture begins to stick to the pan.
- Add stock and stir well. Cover, bring to boil, then simmer for 30 minutes over a low heat until all ingredients are soft and the lentils have turned mushy. Stir occasionally.
- Whizz with a hand blender until smooth and thick. Add chopped fresh coriander, and whizz briefly to keep green specks. Add salt & pepper to taste.
- If desired (and not really needed), add a dollop of soured cream, creme fraiche, greek yoghurt or anything else just prior to serving. Decorate with a coriander leaf.
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http://www.bbcgoodfood.com/recipes/1803660/
http://www.bbcgoodfood.com/recipes/1803660/
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Difficulty and servings
Serves 4
Preparation and cooking times
Ingredients
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