Carrot Soup Recipe
A lovely and very simple recipe, which makes a nice thick and well-flavoured soup. It’s a great one to make when the cooler weather kicks in, and makes good use of one of the staple autumn vegetables. To vary it, add a handful of chopped coriander, or a 1-inch (2.5cm) piece of root ginger, peeled and grated, to the soup before pureeing. CARROT AND LENTIL SOUPRinse 75g (1/2 cup) red lentils, and put in a large saucepan with 1 sliced onion, 450g sliced carrots, 1.2 litres (5 cups) vegetable stock and 5ml (1 tsp) ground coriander. Stir, season and bring to the boil. Lower the heat, cover and simmer gently for about 30 minutes or until the lentils are cooked. Add 3tbsp chopped parsley and cook for a little longer. Puree the soup in a blender or food processor, return to the pan to reheat, and thin with a little extra water if needed before serving.
For more delicious soups, see Healthy Soup Recipes. Click here to go back to the top of Carrot Soup Recipe.
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