Everyone has their favourite soup recipe but we bet yours doesn’t include a deliciously fragrant coriander swirl.
- 2 Tbsp. olive oil
- 1 onion, chopped
- 750 grams carrots, peeled and chopped
- 2 tsp. cumin
- 2 tsp. ground coriander
- 1 pinch dried chilli flakes
- 1 cup dried red lentils
- 1 litre vegetable stock
- 1½ cups water
- ½ cup coriander leaves
- 1 cup coriander leaves
- 1 garlic clove, chopped
- 2 Tbsp. roasted pistachios
- ¼ cup olive oil
- 1 Tbsp. lemon juice
HEAT oil in a pot over medium heat. Add onion and carrot and cook, covered, stirring occasionally, for 10 minutes. Stir in cumin, coriander and chilli. Add lentils and stock and bring to the boil. Reduce the heat and simmer, covered, for 35 minutes or until lentils and carrots are soft. Cool soup for 10 minutes.
BLEND or process soup until smooth. Return soup to pot with the water, then bring to the boil. Season to taste.
Coriander pesto Place coriander, garlic and pistachios in a blender or food processor and blend until finely chopped. WITH the blender still running, pour the oil and lemon juice into the coriander mixture in a thin steady stream. Blend until combined and season to taste.
SERVE soup drizzled with pesto and topped with fresh coriander.
TIP: For a tasty alternative that’s lighter on your pocket, substitute the pistachios for almonds or sunflower seeds.
HANDS-ON TIME 40 min | TOTAL TIME 1 hr 30 min | SERVES 6 | GLUTEN-FREE | VEGAN | FREEZER-FRIENDLY
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