Carrot & coriander soup
Our twist on a classic carrot and coriander soup includes a fresh and sharp kick of orange juice to balance out the sweetness. Delicious with fresh baked bread.
- 125g red lentils
- 250g carrots, diced
- 300ml water
- 150ml fresh orange juice
- 500ml vegetable stock
- 1 bay leaf
- 2 tbsp fresh coriander
- Salt and black pepper to taste
Put the lentils, water and bay leaf in a pan and bring to the boil.
Turn down the heat and cover with a lid. Reduce to a simmer and cook for 20 minutes until the lentils have softened.
While the lentils are simmering, cook the carrots in the vegetable stock and orange juice until tender.
Take the bay leaf out of the lentils and discard.
Add the lentils to the carrots.
Let the mixture cool before blending until smooth.
Add two tablespoons of fresh coriander and salt and pepper to taste.
Reheat the soup as required and serve with fresh crusty bread.