Carrot and coriander soup

2 August, 2015
Serves 4
Thermomix, food processor or stick blender

This velvety smooth soup has a luxurious taste and texture and is perfect whatever the weather!

Carrot and coriander soup


  • 1 Tablespoon
    Rapeseed oil, or equivalent
  • Large onion, diced
  • 500 Grams
    Carrots, chopped
  • 1 Teaspoon
    Ground coriander
  • 85 Grams
    Red lentils
  • 1.5 Liters
    Vegetable stock
  • Large handful of fresh coriander leaves
  • 100 Millilitres
    Coconut milk


  1. Heat the oil in a large saucepan and add the onion and carrots. Cook for 3-4 minutes, until starting to soften.

  2. Stir in the ground coriander and cook for 1 minute.

  3. Add the red lentils and vegetable stock and bring to the boil. Simmer until the lentil and vegetables are tender.

  4. Add the fresh coriander and coconut milk and blend until smooth.

Nutrition: Carrots are a potent source of the carotenoid compound beta-carotene, which is converted by the body to the antioxidant vitamin A. They also contain good levels of vitamin K, which is vital for healthy bones and normal blood clotting function and protects the heart by preventing the hardening of arteries. Both beta carotene and vitamin K are fat soluble nutrients and therefore better absorbed when consumed with some kind of fat, preferably from healthy oil, nuts or seeds.


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