I couldn’t resist making a soup this evening – it’s so miserable outside! Carrot and coriander is a classic that is so quick and easy to make but is bursting with flavour. Many recipes use potatoes in soups as a thickener, but I think there’s a much better alternative that provides more vitamins, more minerals, considerably more protein as well as adding a creaminess to the soup – red lentils.
Serves 6-8
You will need:
Vegetable oil
1 large white onion
About 1/2 kg carrots, chopped into chunks, skin on
2 tsp dried coriander
1/2 cup red lentils
1500ml water
Stock cube
Large handful of fresh coriander
Salt and pepper
1. Roughly chop the onion and fry in vegetable oil in a large stock pot until it starts to soften.
2. Add the carrots and replace the lid. Sweat for 3-4 minutes then stir in the ground coriander and cook on a low heat for 1 minute. Add the lentils and mix everything around until the lentils start to absorb the oil.
3. Pour in the water and crumble in your stock cube. Bring to the boil and reduce to simmer for 30 minutes, stirring occasionally.
4. Once the soup is ready add the fresh coriander and whiz in a blender, or use a stick blender in the pot.
Serve with tiger bread buttered with vegan margarine
Notes: Vegan margarine brands include Pure, Vitalite and Suma, which can be found at most supermarkets and local health food stores. Most supermarket free-from margarines are also vegan.
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