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Carrot, coriander & lentil soup

carrots-coriander-cinnamon-soup_clip_image002by Gemini Adams

Serves 2-3
Preparation Time: 3 mins
Cooking Time: 15 mins

While you can buy fresh-soup products in the supermarket, they are often overloaded with salt, treated by UV rays and the portions are tiny. It’s so easy to make your own in no-time and cook extra to freeze for a later date. You will get a superb dose of beta-carotene which helps protect you from free radicals, modulates your immune system and stimulates naturally occurring detoxification enzymes. Best of all, it will warm your tummy!

6 Large Carrots
1 White Onion
1 ½ Tbsp of Olive Spread
1 Tsp Coriander seeds
½ Tsp Cinnamon
Sea Salt and Ground Black Pepper
3 Tsp of Vegetable Bouillon Powder

Seasoning/ Garnish – Horseradish & Chopped Parsley


  1. Peel the onion and chop roughly.
  2. Boil a kettle full of water. Put the bouillon powder in a measuring jug.
  3. Peel the carrots, chop off the ends and slice thinly.
  4. Melt the olive spread in a saucepan and sauté the onions on a medium heat.
  5. Pour 1 pint of boiling water onto the bouillon. Stir until it dissolves.
  6. Add the stock to the saucepan, mix in the cinnamon, coriander seeds and seasoning.
  7. Add the carrots and simmer for 15 minutes, or until the carrots are soft.
  8. Pour the soup into a blender and puree until all the chunks have disappeared.
  9. Serve immediately garnished with chopped parsley & a tsp of horseradish.

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