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Carrot, lentil & orange soup

Deliciously spicy - warm up with this fab veggie soup.

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 92
  • Carbohydrates 17
  • Saturated Fat 0
  • Sugar 0
  • Protein 4
  • Fat 1
  • Fibre 2
  • Salt 0.56

Nutrition per serving

  • Calories 92
  • Carbohydrates 17
  • Saturated Fat 0
  • Sugar 0
  • Protein 4
  • Fat 1
  • Fibre 2
  • Salt 0.56

Ingredients

  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 onion chopped
  • 225g carrots diced
  • 75g red lentils
  • 300ml orange juice
  • 2 tbsp low-fat natural yogurt
  • fresh chopped coriander to garnish
  • pinch paprika to garnish
  • 600ml vegetable stock

Method

  1. Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.

  2. Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.

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