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Member recipe

Carrot and Red Onion Soup

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(3 ratings)

Member recipe by


Serves 4

A sweet, fresh and thick soup perfect for lunch or a starter any time of the year.

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  • 600g Carrots chopped
  • 140g Red lentils
  • 1L Vegetable stock
  • 1 Large red onion, sliced
  • 1 Tomato, skinned and chopped
  • 3 Cloves of garlic, crushed and finely chopped
  • 1 tsp Herbs de provence
  • Pinch of salt
  • A good grind of black pepper


    1. Briefly sort through the lentils, removing any odd ones.
    2. Place all the ingredients into a large sauce pan, that has a lid, bring to the boil on the hob and allow it to boil for 10 minutes with the lid on. Stirring occasionally.
    3. Reduce the heat to the minimum and simmer for 15-20 minutes, until the lentils are thoroughly cooked and the liquid is cloudy.
    4. Remove from heat and allow to cool with the lid off for around 10 minutes to prevent any splashes from burning you.
    5. Blend the mixture in the pan with a hand blender or in batches in a jug blender.
    6. Serve with another grind of pepper on top and some warmed crusty bread.

Comments, questions and tips

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13th Aug, 2011
A really nice soup. I did not add the tomato though but it was excellent anyway.
Rita veggie foodie
3rd Jul, 2010
A really easy to make soup. Very satisfying. Just made it for saturday nights tea and will be making it again on a regular basis as ingredients are generally in the house.
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