Fanny’s Carrot and Cumin Soup

Oh yes it’s SOUP SEASON people!!!!  Nutritious, warming and soothing, we love a nice soup.  Yes it’s easy to open a tin off the shelf, but it’s never as nice and of course it’s NEVER as healthy as making your own.  When it’s as quick and easy to make as this, there’s really no excuses!

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Fanny's Carrot and Cumin Soup
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Prep Time 10
Cook Time 40
Servings
Ingredients
Prep Time 10
Cook Time 40
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Gently cook the onion in the ghee for around 3 minutes, then add the carrots and parsnips and saute for a further 10 minutes.
  2. Add the stock or water, bring to the boil and simmer for about 10-15 mins, until the vegetables are soft.
  3. Blend the soup (this is best done with a hand blender directly in the pan, but if you don't have one simply transfer to a blender and then return to the pan).
  4. Add in the lentils and cumin and cook again for another 10-15 mins, until the lentils are soft.
  5. Add the fresh coriander and serve.
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