Carrot and Coriander Soup
TM6 TM5 TM31

Carrot and Coriander Soup

4.7 ( 190 ratings )

Ingredients

  • 30 g red split lentils
  • ½ lemon thin peelings of skin only
  • 2 cm fresh root ginger peeled, cut in round slices (2 mm)
  • 300 g carrots cut in pieces (3-4 cm)
  • 50 g onions quartered
  • 50 g unsalted butter diced
  • 1 vegetable stock cube (for 0.5 l) crumbled
    or 1 heaped tsp vegetable stock paste, homemade
  • 500 g water
  • ½ tsp fine sea salt
  • ¼ tsp ground black pepper
  • 2 sprigs fresh coriander leaves only, plus extra roughly chopped for garnishing
  • 100 g milk plus extra for serving if desired
    or single cream plus extra for serving if desired

Nutrition
per 1 portion
Calories
156 kcal / 654 kJ
Protein
2.4 g
Fat
11.5 g
Carbohydrates
10.7 g

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