Best Carrot Lentil Orange Soup Recipes

CARROT, LENTIL & ORANGE SOUP

Carrot, lentil & orange soup image

Deliciously spicy - warm up with this fab veggie soup.

Provided by Good Food team

Time 50m

Number Of Ingredients 10

Ingredients

1 tsp cumin seeds
2 tsp coriander seeds
1 onion chopped
225g carrots diced
75g red lentils
300ml orange juice
2 tbsp low-fat natural yogurt
fresh chopped coriander to garnish
pinch paprika to garnish
600ml vegetable stock

Steps:

Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.
Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.

Nutrition Facts : Calories 92 calories, Fat 1 grams fat, Carbohydrate 17 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium

CARROT, RED LENTIL AND ORANGE SOUP

Carrot, Red Lentil and Orange Soup image

Make and share this Carrot, Red Lentil and Orange Soup recipe from Food.com.

Provided by Sydney Mike

Categories Citrus

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 onion, peeled, chopped
1 bay leaf
2 celery ribs, trimmed, chopped
1 lb carrot, peeled, chopped
1/2 cup red lentil, rinsed
1 (14 ounce) can tomatoes, diced
2 1/2 cups vegetable stock
1 cup fresh orange juice (a cup!)
1/2 teaspoon orange zest, minced
1 dash salt
1 dash ground black pepper
4 tablespoons plain yogurt
4 teaspoons fresh parsley, chopped

Steps:

In a large saucepan heat the oil, then gently fry the onion, bay leaf & celery for 5 minutes to soften them slightly, BUT DO NOT BROWN!
Add the carrots & cook, stirring for another 2 minutes, until well coated in the onion & celery mixture.
Stir in the lentils, tomatoes veggie stock, & bring to a boil before turning down the heat, covering & simmering for about 40 minutes, stirring occasionally, until thick & tender.
Remove from the heat & let stand, covered for 10 minutes, before discarding the bay leaf.
Stir in the orange juice, the zest & seasoning, then return to the heat & reheat gently until piping hot BUT NOT BOILING!
To serve, ladel into warmed soup bowls & swirl the surface with a tablespoon of yogurt, then sprinkle a little chopped parsley on top & ENJOY!

CARROT, LENTIL & ORANGE SOUP

CARROT, LENTIL & ORANGE SOUP image

Categories Soup/Stew Vegetable Boil

Yield 4 people

Number Of Ingredients 10

Ingredients

1 tsp cumin seeds
2 tsp coriander seeds
1 onion chopped
225g carrots diced
75g red lentils
300ml orange juice
2 tbsp low-fat natural yogurt
fresh chopped coriander to garnish
pinch paprika to garnish
600ml vegetable stock

Steps:

Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft. Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately. Nutrition 92 kcalories protein 4g carbohydrate 17g fat 1 g saturated fat 0g fibre 2g salt 0.56 g