Carrot and caraway soup with toasted almonds
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Time to make:
$2.45 per serve
(at time of publication)
Full ingredients list:
5 cups vegetable stock (make with 5 cups boiling water and 4 teaspoons stock powder)
2 onions, finely chopped
2 cloves garlic, crushed
2 teaspoons caraway seeds or ground coriander
900g carrots, peeled, roughly chopped
2 stalks celery, finely chopped
1/2 cup red lentils
4 tablespoons almonds, toasted, roughly chopped
Nutritional information (per serve)
Instructions and steps:
Step 1 Add a little stock to a large non-stick pan and cook onions and garlic until softened.
Step 2 Add caraway seeds (or coriander), carrots, celery and a little more stock if needed. Cook for 8-10 minutes.
Step 3 Add remaining stock and lentils. Bring to the boil and simmer until tender – about 10 minutes.
Step 4 Purée soup in a blender (or use a hand blender) until smooth but slightly chunky. Serve topped with toasted almonds and garlic flatbread. Garnish with fresh coriander.
Make it gluten free: Use gluten-free stock powder and serve with gluten-free flat bread.
About this recipe
First published: April 2010