Carrot coriander & cinnamon soup
by Charlotte Watts
This soup is a marvellous collection of cholesterol superfoods and you can add sesame, sunflower and pumpkin seeds or serve with seeded bread for extra protein.
4 large carrots
1 large onion
1 stick celery
1½ tbsp olive oil
1vegetable stock cube or 1 ½ l stock on page XX
200 g red lentils
1 dessertspoon orange juice
½ bunch fresh coriander
- Finely chop the carrots, onion and celery.
- Heat the olive oil in a large pan, add the onions and soften, then add the carrots and celery and cook for a further 3 minutes, stirring occasionally.
- Add a litre and a half of water or pre-made stock to the pan and bring to the boil.
- Add the lentils, bay leaf, orange juice and stock cube if not using pre-made stock.
- Bring the heat down to a low simmer and keep on the boil for around half an hour, when the lentils should have completely softened. Cook for longer if necessary.
- Take out the bay leaf, pour the soup into a blender, add the fresh coriander and blend until very smooth.
- If necessary, reheat the soup in the pan before serving.