Packed full of nutrients, this hearty and comforting vegan soup from is the ultimate winter warmer.
Looking for more vegetable soup recipes?
Ingredients
Carrot and lentil soup
Coriander pesto
Method
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.
Note
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