Red Lentil, Carrot, Cumin, Ginger & Coriander Soup
Prep Time
15 mins
Cook Time
25 mins
Course: Appetizer, Light Bite, Soup
Servings: 6 servings
Author: Joanne
  • 2 onions peeled, chopped
  • 300 g carrots tops removed, peeled if not organic
  • 1 tsp ground coriander
  • 1 TBSP ground turmeric
  • 1 tsp ground cumin
  • 2 tsp ground ginger
  • 1 tsp nutmeg
  • 350 g red lentils rinsed
  • 1.5 litres vegetable stock
  • 500 g tomato passata
  • 1 bunch fresh coriander leaves
  • ground black pepper and sea salt to season
  1. Place the chopped onions and carrots into a large pan with a dash of water, place a lid securely on the pan and cook on a low heat for 5mins.

  2. After 5 minutes, add all of the spices and stir through.

  3. Next, add the lentils, stock and tomato passata and stir together.

  4. Bring to the boil then simmer for 20-25mins until the lentils are broken down and fully cooked.

  5. Once the soup is cooked, add most of the fresh coriander (reserving a few leaves for serving),use a stick blender to blend until smooth. Season to taste before serving.

Recipe Notes

Add chilli or chilli flakes if you prefer it with more spice.

Serve with a few shavings of carrot and fresh coriander leaves and a swirl of olive of hemp oil if desired.