← All recipes

🍽️ Creamy Carrot and Lentil Soup with Fresh Coriander

180 kcal · 30 min · 4 servings

Ingredients

• 150 g yellow lentils
• 300 g carrots
• 1 shallot
• 1 clove of garlic
• 2 tbsp vegetable oil
• 800 ml vegetable broth (a little more if needed)
• 4 sprigs coriander
• salt
• pepper (from the mill)
• 0.5 tsp ground coriander

Instructions

1. 1. Place the lentils in a bowl and cover them with water. Let them soak overnight.
2. 2. Take the bowl the next day. Peel the carrots and cut them into small cubes.
3. 3. Peel the shallot and the garlic. Chop both ingredients very finely.
4. 4. Put some oil in a pot and heat it up. Fry the shallot and garlic in it until they are soft and translucent.
5. 5. Add the carrot cubes and the drained lentils to the pot. Stir everything briefly so it sautés slightly.
6. 6. Pour the broth into the pot until everything is covered.
7. 7. Let the soup simmer on medium heat for 25 to 30 minutes.
8. 8. Remove the pot from the stove. Puree the soup with a hand blender until it is creamy.
9. 9. Wash the coriander under running water. Pat it dry with a kitchen towel.
10. 10. Pluck the fine leaves off the coriander stems.
11. 11. Season the soup with salt and pepper to your taste.
12. 12. Fill the hot soup into pre-warmed bowls.
13. 13. Sprinkle the fresh coriander leaves on top as decoration. Serve the soup now.

Nutrition per serving

• kcal: 180
• Protein: 10 g · Fett/Fat: 6 g · Carbs: 21 g