Carrot and coriander soup
Member recipe

Carrot and coriander soup

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Serves 4

This is a heartier, thicker and spicier version of the classic soup.

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  • 700g carrots, diced
  • 1 large white onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 small red chillies, finely chopped
  • Olive oil
  • 1 tsp dried coriander
  • 1/2 tsp dried cumin
  • 150g red lentils, washed
  • 1 litre vegetable stock
  • handful of chopped fresh coriander
  • salt and pepper to taste


    1. Fry onion, garlic, chillies and dried cumin/coriander in a large saucepan until onions are soft.
    2. Add diced carrots and cook for three minutes.
    3. Add red lentils and stir well for a minute, or until mixture begins to stick to the pan.
    4. 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.
    5. 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.
    6. 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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