Carrot soup makes for a light and tasty meal, especially when served with crusty bread.
Serves 4
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A thick, creamy carrot and lentil soup with a dash of spice such as cumin and coriander complements perfectly with its sweet and fragrant aftertaste. Topped off with coriander pesto, it’s no wonder we return to the light yet satisfying dish over and over again.


  • 2 tbsps olive oil
  • 1 large brown onion (200 g), chopped coarsely
  • 2 tsps ground cumin
  • 2 tsps ground coriander
  • Pinch dried chilli flakes
  • 1 cup (100 g) red lentils
  • 1 litre (4 cups) vegetable stock
  • 1½ cup (375 ml) water
  • ½ cup fresh coriander (cilantro) leaves


  • 1 cup fresh coriander (cilantro) leaves
  • 1 clove garlic (small), crushed
  • 2 tbsps roasted pistachios
  • 1 tbsp lemon juice
  • ¼ cup (60 ml) olive oil

Heat oil in a large saucepan over medium heat; cook onion and carrot, covered, stirring occasionally, for 10 mins or until softened. Add cumin, coriander and chilli; stir to coat. Add lentils and stock; bring to the boil. Reduce heat; simmer, covered, for 35 mins or until lentils and carrots are soft.


Meanwhile, to make coriander pesto; blend or process coriander, garlic and pistachios until finely chopped. With motor operating, add oil and juice in a thin, steady stream until combined. Season to taste.


Blend or process soup until smooth. Return soup to pan with the water; bring to the boil. Season. Serve soup drizzled with pesto, topped with coriander leaves.

TIP Lentils will thicken on standing; if necessary add a little extra water or stock to thin the soup.


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