Carrot, Lentil and Coriander soup

I figured it was time to throw the spotlight back onto a vegetable that most people find hard to fault-- the humble carrot. It's delicious raw, crunchy and sweet, and also great cooked, as its sweetness intensifies. I think it's one of the few vegetables I actually liked as a child, maybe because it's in a happy orange colour.

Carrot and coriander make up one of the most classic flavour combinations. I was inspired by the coriander to include something that's often combined with coriander and other similar spices: lentils! The lentils help thicken the soup out without the need for cream or whatever. This makes the soup a lot heartier too, and very savoury and more-ish.

Carrot, Lentil and Coriander soup

serves 4

Ingredients

3 large carrots (about 450g), peeled and chopped

1 large onion, chopped finely

3 cloves garlic, chopped finely

1/2 cup red lentils, soaked in advance

1 heaped tsp ground coriander

about 3 tbsp coriander leaves, chopped finely

about 1 litre of homemade vegetable or chicken stock

sea salt, black pepper

2 tbsp butter

Method

1. Melt 1 tbsp butter over medium high heat in a big pot, then add the onions, carrots garlic and cook for a further 5 min until the onions become translucent.

2. Add the ground coriander, stir about 1 min more till onions are just starting to brown, then add the soaked lentils and stock, and cook for about 20-25 min till the carrots are really tender and the lentils are melting.

3. Add seasoning and mash with a potato masher. You can puree it too, but I didn't have a blender then, and anyway, I like having the texture from the lentils. Add a bit more stock/water to thin it out if you want.

4. Stir in the other tbsp of butter and the chopped coriander leaves. Garnish with a pretty coriander leaf (: