Monday, 30 September 2013

Carrot and coriander soup

Cauldron of carrot and coriander 

At the weekend I cooked a large batch of carrot and coriander soup which has become my favourite soup.  Here's my recipe, based on a recipe from the New Covent Garden Soup Company with some changes.  The added lentils make the soup thicker when it's blended up.

Makes 4 - 6 portions, 50p per portion approx.

1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
550g carrots, chopped
75g red lentils, well rinsed
750mls vegetable or chicken stock
A pinch of nutmeg
2 tbsp fresh coriander, chopped

Heat the olive oil in a large saucepan and fry the onion and garlic over a low heat with the lid on until the onion is soft.  Add the lentils and mix in so they're covered in oil.  Add the carrots, stock and nutmeg and stir well.  Simmer for 20 minutes until the carrots are soft (they might need a little longer).  Add the coriander then puree the soup in a blender.

When I cook this I triple the quantities and freeze it in portions.  I get about eight portions out of the tripled recipe.


  1. I love carrot and coriander soup, there's nothing like it especially with lovely fresh bread.

  2. Mmmmm! Sounds yummy - and perfect for autumn!

  3. It's the King Of Soups. I tried it from a can and wondered what all the fuss was about, then I made it myself and and had an "Oooooh, I get it" moment.