Carrot and lentil soup with coriander pesto

A real lunchtime warmer.

  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print
Packed full of nutrients, this hearty and comforting vegan soup from is the ultimate winter warmer.
Looking for more vegetable soup recipes?


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
  • 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.

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