Spicy Carrot and Coriander Soup
This beautiful velvety soup is the perfect meal to keep you toasty this winter. The heat from the chilli and ginger adds a real zing and will keep you warm for hours.
Carrots don’t often get much limelight but I think they are absolutely wonderful in this dish and give it the best burst of vibrant flavour and colour.
If spice isn’t something you enjoy, I would recommend reducing the chilli by half but keeping the ginger quantity the same. Natural coconut yoghurt makes this soup extra creamy and the almonds add the perfect crunch while the coriander and lime juice keep it fresh. For me it really ticks all the boxes of what I want in a soup especially with the lentils making it nice and hearty.
I decided to add some Moroccan inspired spices, using a blend of cinnamon, ginger, and cumin. I am thrilled with the end result and I hope you will love it too.
Soups are one of those dishes that you can be a little daring with or go off the recipe card slightly, so feel free to play around with your own favourite spices.
What I don’t recommend doing is reducing the content of potato as this is how this soup becomes thick and rich, without it the soup would become a watery consistency.
This soup is:
Spicy
oil-free
whole foods focused
Full of fibre
Incredibly flavourful and;
Good for you!
If you have any questions or if you make this recipe, or even have an idea for a recipe you would like to see ‘veganised’, drop me a comment below or let me know on Instagram @theplantritionist
Talitha xx
Add everything except the lentils to a large pot and simmer for 30 minutes or until veggies are nice and soft. The smaller the potatoes and carrots are chopped the quicker the cooking time – something to keep in mind if you want a speedy meal.
Add a handful of almonds to an air fryer and cook on 180 degrees for 4 minutes. Roughly chop and set aside until ready to serve. If using an oven set the oven to 180 degrees C and roast for up to 10 minutes - keep an eye on the almonds as you don't want them to burn. We are literally just 'waking' up the flavour as it makes the world of difference.
Once the soup is cooked, remove from heat and use a stick blender to blend are super smooth and creamy (no lumps). Stir through lentils, check seasonings and serve into bowls with a blob of coconut yoghurt, toasted almonds, fresh coriander and lime juice.
Enjoy on its own or alongside a fresh baguette.
Ingredients
Directions
Add everything except the lentils to a large pot and simmer for 30 minutes or until veggies are nice and soft. The smaller the potatoes and carrots are chopped the quicker the cooking time – something to keep in mind if you want a speedy meal.
Add a handful of almonds to an air fryer and cook on 180 degrees for 4 minutes. Roughly chop and set aside until ready to serve. If using an oven set the oven to 180 degrees C and roast for up to 10 minutes - keep an eye on the almonds as you don't want them to burn. We are literally just 'waking' up the flavour as it makes the world of difference.
Once the soup is cooked, remove from heat and use a stick blender to blend are super smooth and creamy (no lumps). Stir through lentils, check seasonings and serve into bowls with a blob of coconut yoghurt, toasted almonds, fresh coriander and lime juice.
Enjoy on its own or alongside a fresh baguette.
