carrot and coriander soup

Name: carrot and coriander soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 600g carrots, peeled; 150g dried red lentils; 1L hot veg stock; 100ml whole milk; 50ml plain yoghurt; 1 onion, diced; 1 celery stick, diced; 2 tbsp olive oil; 2 tsp of cumin seeds; pinch chilli flakes; pinch ground ginger; packet of fresh coriander; salt; pepper

7 steps

Prep:10minCook:20min

my mum makes this for me quite often when i go to see her, and it's so good i had to nick the recipe. weirdly, it's the only carrot and coriander soup variation i like at all.

Updated at: Thu, 17 Aug 2023 12:31:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories301.8 kcal (15%)

Total Fat9.6 g (14%)

Carbs44 g (17%)

Sugars11.5 g (13%)

Protein13 g (26%)

Sodium1051.2 mg (53%)

Fiber8.6 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

600gcarrots

peeled

150gdried red lentils

1lveg stock

hot

100mlwhole milk

50mlplain yoghurt

2 Tbspolive oil

Instructions

Step 1

boil the kettle for 1L water and set out: a large saucepan, a wooden spoon, a food processor and bowls/spoons.

Step 2

heat the large saucepan and dry fry 2tsp of cumin seeds and a pinch of chilli flakes for 1 minutes, or until they start jumping about the pan and releasing aromas. scoop out about half and set them aside.

Step 3

add 2 tablespoons of olive oil, the carrots (coarsely grated), lentils, 1L hot veg stock with the milk and yoghurt: bring to a boil.

Step 4

simmer for 15 mins on low/medium heat until the lentils have swollen and softened.

Step 5

blend the soup in a food processor until smooth.

Step 6

season to finish with salt and pepper, finish with a little plain yogurt and a sprinkle of the toasted spices.

Step 7

serve hot with warm naan breads.