Gluten Free, Recipe, Soup, Vegan, Vegetarian, Wheat Free
Comments 7

Carrot, Coriander & Lemon Soup

Summer is here! At long last! Sun, sandals, walks along the South Bank, maybe even some picnics. And last night a bright summery soup. This soup is so bright and cheerful, a twist on my usual carrot & orange inspired by an indian dal. I toyed with the idea of adding a tarka (spices tempered in oil added to a dal before serving) but decided the simpler and lighter the better. Lemon and coriander work so well together, as do carrots & coriander so I thought this should work, and it did. I like lemon, but I don’t like it to overpower so I added just a couple of tablespoons, you may want to add more or less – I suggest you do to taste.

Ingredients:

300g carrots, peeled & sliced
100g split red lentils
1 leek, halved and sliced
1l vegetable stock
a handful of coriander
juice of half a lemon

Method:

Sauté the leeks for a good ten minutes or so over a low heat.
Add the carrots, I like to sauté these for as long as possible to intensify the flavour, 10 minutes would do but I left them there for 30, sweating away with an occasional stir.
Add your stock and lentils, bring to the boil and simmer for 15 minutes.
Add the coriander and púree. Season to taste with S&P and add the lemon juice to taste.

7 Comments

  1. gita says

    i read ur recipe. will try with indian mint/coriandersauce( called chatney)&write back 2 u. thanks

  2. Oh, I wonder how that would work out? This is quite soupy, it’s more about the stock and carrots than the lentils, unlike a dal. Let me know how it goes.

  3. Just cooked this (it was in the Guardian on Saturday) and ate it with friends up a mountain in the snow and sunshine and it was totally wonderful. Not just for summer!

  4. Hi, saw your recipe in the Guardian. Made it for dinner. Added some garlic and milk to the soup. Was excellent. My sister in law always adds a squeeze of lemon juice to her daal.

  5. Catherine says

    I picked this up from The Guardian’s Top 10 soups too. It was delicious. The lemon gave it a real zing – different to the usual carrot & coriander combo. It made a great lunch to take into the office with some rye bread.

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