Carrot, Miso and Lentil Soup with Coriander Pesto

I love this soup. Packed full of flavour and goodness, it’s a great meal that is easy to make and simple to re-heat the next day.

Carrots are an impressive superfood packed full of Vitamin A which helps protect our skin from sun damage, helps to rid the body of toxins and helps to prevent premature wrinkling and blemishes.

The beta carotene in carrots acts as an antioxidant and helps to slow down the aging of cells.

The other important nutritional component of this dish is miso.

Miso is a protein rich paste made from fermented soybeans. It is believed to stimulate digestion and energise the body.

It is also rich in essential minerals and because it’s a fermented food, miso is a fantastic probiotic which helps the body maintain strong gut health promoting mental and physical wellness.

Ingredients

• 500g of carrots, peeled and chopped coarsely
• 2 Teaspoons of brown miso paste.
• 1 large brown onion
• 2 teaspoons of Cumin
• 2 teaspoons of ground coriander
• 1 teaspoon of turmeric powder
• 1 clove of garlic
• Pinch of dried chilli flakes
• 1 cup (100g) red lentils
• 2 cups of vegetable stock
• 1 cup of warm water (add miso paste to dissolve)
• Small bunch of fresh coriander leaves

Coriander Pesto:

• 1 cup of fresh coriander (cilantro) leaves
• 1 small garlic clove
• 2 tablespoons of roasted pistachios or pine nuts
• Half a lemon squeezed
• ¼ cup of olive oil
• Salt and pepper to taste

Method

Heat oil in a large saucepan and over a medium heat and cook onion and carrot.

Cook for 3-4 minutes until the onion becomes clear. At this stage add the garlic, cumin powder, coriander powder, turmeric powder, and dried chilli. Cook for a further 2-3 minutes to release the aromatics.

Add the lentils and the stock and bring to the boil. Reduce the heat, place the lid and simmer for 20 minutes until the carrots and lentils become soft.

Meanwhile make the coriander pesto:

Blend or process the coriander, garlic, and pistachios until finely chopped. Slowly add the oil and lemon juice as a slow and steady stream whilst mixing, blending until even. Season to taste.

Check the soup and remove from the cooktop and place in a blender. Secure the lid and blend until smooth.

Return the soup to the saucepan and season with salt and pepper. The lentils will help to thicken the soup, so add a little water if necessary.

Carefully pour the soup into a bowl, and dress with some of the coriander pesto. Garnish with fresh coriander leaves and cracked pepper.

Serve with your favourite crusty bread, like Sourdough or Ciabatta.