Carrot and lentil soup with coriander pesto
Packed full of nutrients, this hearty and comforting vegan soup from The Australian Women's Weekly's 'Everyday Vegetarian' cookbook is the ultimate winter warmer.
- 10 mins preparation
- 40 mins cooking
- Serves 4
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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
Carrot and lentil soup with coriander pesto
- 1Heat 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.
- 2Meanwhile, 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.
- 3Blend 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.
Notes
Lentils will thicken on standing; if necessary add a little extra water or stock to thin the soup.
