Lentil and Carrot Soup with Cilantro Purée

Preparation info
  • Makes


    Mini Soups
    • Difficulty


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.


Cilantro Purée

  • 1 cup loosely packed fresh cilantro leaves
  • ¼ cup olive oil


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