Lentil and Carrot Soup with Cilantro Purée

Name: Lentil and Carrot Soup with Cilantro Purée
Yield: Makes 8 Mini Soups
Ingredients: 1 cup loosely packed fresh cilantro leaves; 1 teaspoon finely grated or minced fresh ginger; 1 tablespoon ground coriander; 1 cup finely diced carrot; Salt and freshly ground black pepper; 3 cups vegetable or chicken broth, plus more as needed; 2 cloves garlic, minced or pressed; 1 cup red lentils; ¼ cup olive oil; 2 tablespoons olive oil; 1 cup finely chopped onion

Preparation info

Makes
8
Mini Soups

Difficulty
Easy

Appears in

Gourmet Game Night

By Cynthia Nims

Published 2010

About

Rich but not at all heavy, this soup features warm, earthy flavors that are capped off by a drizzle of fresh, bright cilantro purée. You’ll have more of the purée than needed here (making less would be a bother). Extra will be delicious tossed with steamed vegetables or sautéed shrimp.

Ingredients

Cilantro Purée

1 cup loosely packed fresh cilantro leaves
¼ cup olive oil

Dinner
Starter
Vegan
Soup
Gluten-free

Method

To make the cilantro purée, combine the cilantro and oil in a food processor (a mini processor, if you have one) and process until smooth, scraping down the sides as needed. Transfer to a small bowl and refrigerate until you are ready to serve.

To make the soup, heat the olive oil in a saucepan over medium heat. Add the onion, garlic, and ginger and cook, stirring often, until tender an