I’ll be honest, I’m not a fan of blended soup and I can’t stand carrot and coriander soup…so why have I made a blended carrot soup? Because I have come up with a recipe I like and I thought I would share it for others out there who either already love blended carrot soup, or for those looking for a version which isn’t the classic carrot and coriander.
I always seem to have tonnes of carrots left over in the fridge, its so cheap to buy a big sack of them in the supermarket that is seems silly not to stock up and soups are a great way to use them. I usually slice them up really small and leave the soup unblended but obviously this time I dug out my hand held blender and whizzed it to a silky smooth consistency.
Right, it’s 8pm on Friday night and I think this soup speaks for itself so I will simply leave you with this great, easy recipe. Perfect for easy lunches, light suppers and days when you need a warm comforting meal without the added calories.
Vegan, wheat and gluten free, dairy free
Serves 4- 6
8 large carrots (1kg)
2 large onions
2 sticks celery
150g (1cup) red lentils
2 garlic cloves
1 thumb size piece ginger
2 green chillies
1.5 litres gluten free vegetable stock
Large bunch parsley
Roughly slice the onion, carrots and celery and add to a large pan with a splash of olive oil. Heat until softened for around 6-8 minutes then add the crushed garlic, peeled and diced ginger, diced and deseeded chillies and lentils and give everything a really good stir.
Add the vegetable stock and stir again then put a lid on the pan and cook for 15-20 minutes until everything is softened.
Then stir in the chopped parsley and blend until smooth. Garnish with parsley and some black pepper and serve piping hot!