Try this Carrot And Coriander Soup recipe, or contribute your own.
Suggest a better descriptionPlace the lentils in a saucepan with the bay leaf and the water and bring to the boil. Reduce the heat, cover and simmer for about 20 minutes until the lentils have softened. Cook the carrots in the orange juice and stock until tender. Drain the lentils if necessary and discard the bay leaf. Place the lentils, the carrots and their cooking liquid in a blender or food processor and puree until smooth. Stir in the coriander and season to taste with salt and pepper. Reheat the soup and serve with fresh bread.
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 4 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.8mg | 1 % | |
Potassium 1.5mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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