Name: Carrot and lentil soup with coriander pesto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: Carrot and lentil soup; 2 tablespoon olive oil; 1 large brown onion (200g), chopped coarsely; 750 gram (1½ pounds) carrots, chopped coarsely; 2 teaspoon ground cumin; 2 teaspoon ground coriander; pinch dried chilli flakes; 1 cup (100g) red lentils; 1 litre (4 cups) vegetable stock; 1 1/2 cup (375ml) water; 1/2 cup fresh coriander (cilantro) leaves; Coriander pesto; 1 cup fresh coriander (cilantro) leaves; 1 clove garlic (small), crushed; 2 tablespoon roasted pistachios; 1 tablespoon lemon juice; 1/4 cup (60ml) olive oil

Carrot and lentil soup with coriander pesto

A real lunchtime warmer.

carrot and lentil soup vegan — Soups up!

Serves 4

Prep

10M

Cook

40M

Total

50M

Packed full of nutrients, this hearty and comforting vegan soup from is the ultimate winter warmer.

Looking for more vegetable soup recipes?

Ingredients

Carrot and lentil soup

2 tablespoon olive oil

1 large brown onion (200g), chopped coarsely

750 gram (1½ pounds) carrots, chopped coarsely

2 teaspoon ground cumin

2 teaspoon ground coriander

pinch dried chilli flakes

1 cup (100g) red lentils

1 litre (4 cups) vegetable stock

1 1/2 cup (375ml) water

1/2 cup fresh coriander (cilantro) leaves

Coriander pesto

1 cup fresh coriander (cilantro) leaves

1 clove garlic (small), crushed

2 tablespoon roasted pistachios

1 tablespoon lemon juice

1/4 cup (60ml) olive oil

Method

1.Heat oil in a large saucepan over medium heat; cook onion and carrot, covered, stirring occasionally, for 10 minutes or until softened. Add cumin, coriander and chilli; stir to coat. Add lentils and stock; bring to the boil. Reduce heat; simmer, covered, for 35 minutes or until lentils and carrots are soft.

2.Meanwhile, to make coriander pesto; blend or process coriander, garlic and pistachios until finely chopped. With motor operating, add oil and juice in a thin, steady stream until combined. Season to taste.

3.Blend or process soup until smooth. Return soup to pan with the water; bring to the boil. Season. Serve soup drizzled with pesto, topped with coriander leaves.

Lentils will thicken on standing; if necessary add a little extra water or stock to thin the soup.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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