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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.

Serves 4

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
1bay leaf
1 dessertspoon orange juice
½ bunch fresh coriander


  1. Finely chop the carrots, onion and celery.
  2. 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.
  3. Add a litre and a half of water or pre-made stock to the pan and bring to the boil.
  4. Add the lentils, bay leaf, orange juice and stock cube if not using pre-made stock.
  5. 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.
  6. Take out the bay leaf, pour the soup into a blender, add the fresh coriander and blend until very smooth.
  7. If necessary, reheat the soup in the pan before serving.

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