Monday, December 9, 2013

Curried Carrot, Lentil and Coriander Soup

Making soup for my family is hit and miss.  Even if I place an enticingly warm baguette on the table, I never know how my little gingersnaps will respond.  Thankfully, this nutritious and tasty soup went over great and was a big hit!  The recipe came in our veg box, along with bright orange carrots and potent onions that went straight to the pot!  Personally, I prefer a bit of texture in my soup instead of blitzing the entire batch in my Vitamix before serving.  But it seemed to work with this one so I'll just go with it next time.  Make sure you use a good quality stock and season well.

2 Tbsp oil
1 large or 2 small onions, chopped
2 garlic cloves, finely chopped
1 tsp grated fresh ginger or 1/2 tsp ground ginger 
1 Tbsp curry powder
4-5 large carrots, peeled and chopped
1 cup dried red lentils, rinsed and drained
4 cups vegetable or chicken stock
15oz can diced tomatoes
1 bay leaf
salt and pepper to taste
handful fresh coriander (or cilantro), chopped
plain yogurt to serve, optional

Heat the oil in a pan, then add the onion and gently fry for 7-8 minutes.  Add the garlic, ginger, curry powder and carrots and fry for 2 minutes.  Add the lentils, stock, tomatoes and bay leaf.  Season.  Bring to a boil then simmer for 20-25 minutes, until the carrots are tender.  Add the coriander then blitz in a blender.  Check the seasoning and serve with a dollop of greek yogurt.


  1. How many do you think this would serve?

    1. Good question! I'm making it tonight . . . I'll let you know.

    2. The batch gave us four adult servings and three kid bowls. I'd say you could plan on serving 4-6 adults, depending on if you had other things to go along with it.


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