Carrot and coriander soup (TM)

An easy to make warming soup

Carrot and coriander soup (TM)

Servings:	4-6
Calories per serving:	160
Ready in:	27 minutes
Prep. time:	12 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	16th February 2013

Best recipe review Looks poncey 🙂. 3.74/5 But carrots and coriander are a perfect match, so that can be forgiven! The Judge

Ingredients

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• 30g red lentils
• The juice of half a lemon
• 2cm fresh ginger, peeled
• 400g carrots, peeled and cut into 2-3 pieces
• 50g onion, peeled
• 50g butter
• Water
• 4 teaspoons Bron's Spanish vegetable stock concentrate
• Salt and pepper, to taste
• 5g coriander leaves
• 100g milk
• Extra coriander leaves, finely chopped, to garnish

Method

1. Grind the lentils and ginger Speed 10 until fine.
2. Add the carrots, onion and butter a Few Seconds / Speed 4½.
3. Scrape down the inside of the bowl and repeat previous step if necessary.
4. Add the water, lemon juice and the vegetable stock concentrate 15 minutes / 100°C / Speed 2.
5. Season to taste.
6. Add the coriander and milk 1 minute / Speed 9 or until smooth.
7. Adjust seasoning and serve, garnished with the chopped coriander.

Recipe source

• Lightly adapted from a recipe in Fast and Easy cooking, which is supplied with Thermomixes in the UK.

Chef's notes

If you do not wish to make the vegetable stock concentrate use sufficient stock cubes or Marigold Swiss bouillon powder to make 1 litre of stock.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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