carrot coriander soup

for 2 servings:

1 tsp coriander seeds

1 yellow onion, roughly sliced

3 cloves of garlic

3 carrots, roughly sliced

pepper

2 tsp vegetable broth powder

2/3 cup red lentils, soaked to reduce cooking time

water to cover

1/2 cup (125ml) vegan cooking cream (mine is soy-based)

more salt, pepper or seasonings to taste

served with flatbread

method:

to a large pot, add the coriander seeds and toast dry for 30-45 seconds, until you can smell them. remove from the pot and grind using a mortar & pestle, or leave whole if you don’t mind the seeds.

to the same pot, add a glug of oil and sauté the onion, garlic and carrot for 5 minutes. add coriander seeds, black pepper, vegetable broth powder, red lentils and cover with water. simmer for at least 15-30 minutes, making sure the lentils are soft.

add the vegan cream and blend either in a stand mixer or using an immersion blender.

season to taste, serve with bread or flatbread.