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RECIPE - My Carrot & Coriander Soup

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One of my favourite things to do in the kitchen is to take a classic recipe that has stood the test of time and tweak it, adding even more nutritional goodies. The real genius here is the base of red lentils and lemon zest which give a brilliant texture and taste lift. Another great addition is fresh ginger which complements the sweet carrot so well.


KITCHEN TIME: 10 mins prep, 20 mins cooking


30 g red split lentils

½ lemon, thin peelings of skin only

2 cm fresh root ginger, peeled and cut in thin round slices

300 g carrots, peeled and chopped into chunks

50 g onion, peeled and quartered

1 tbsp extra virgin olive oil

500 g vegetable stock

Salt and pepper

2 sprigs fresh coriander, plus more for serving

100g milk

PREP TIP: By blitzing the ingredients in the blender first it reduces the overall cooking time, helps increase the flavour and gives a better final texture.

METHOD: Put the lentils, lemon peelings and ginger into a blender and grind as fine as you can get it (you will need to pulse and then scrape down the sides a few times). Add the carrots, onion and oil and pulse again. Put the mix in a large saucepan and then add the stock, salt and pepper, bring to the boil and then reduce to simmer for 15 minutes. Add the coriander (leaves only) and milk and stir well. Then return to the blender and blend on high until smooth.

SERVING TIP: Add a swirl of plain Greek yogurt and some chopped coriander leaves to garnish.

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