Go Back

Carrot and Coriander Soup

Carrot and Coriander Soup is a classic soup! This recipe has lentils in it which makes it more  hearty, substantial and adds a good dose of protein and fibre! This soup is perfect to make a big batch of and bring for lunch! Freezes and reheats great! Makes 4 generous portions! 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Gluten Free, Vegan
Servings: 4
Author: Nutritionist meets Chef


  • 1 tbsp whole coriander seeds
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 200 g / 1 cup red lentils
  • 1 tsp turmeric (optional)
  • 650-700 g carrots, peeled and diced
  • 1 litre vegetable stock + water
  • salt and pepper to taste


  • coconut cream
  • chilli flakes
  • coriander (cilantro)


  • Toast the coriander seeds in a dry pan (optional but helps to intensify flavours of the spice)
  • Add a couple of teaspoons of oil into a large pan. Cook of the onions on medium heat for a few minutes, until soft and fragrant. Add the garlic and cook for a couple of minutes more. 
  • Add the lentils, coriander seeds and turmeric and cook until the lentils are glossy (about 1 minute)
  • Now add the carrots and vegetable stock and bring to a simmer and cook for around 30 minutes, or until the carrots are tender and the lentils are cooked. You may need to add another 250-400 ml of water (about 1-2 cups) as the lentils will absorb the liquids. 
  • Once cooked, blend the soup with a stick blender or in a blender (if you use a blender you may have to do it in batches!) 
  • Serve the carrot and coriander soup with a light drizzle or coconut cream (or cream of your choice or even greek yogurt) a handful of fresh coriander and some chilli flakes if you like heat!


  1. Stays fresh in the refrigerator for up to 4 days! 
  2. Freezes well