'Bunny Soup' - Carrot, Red Lentil & Coriander Soup - My Vegan Child
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‘Bunny Soup’ – Carrot, Red Lentil & Coriander Soup

‘Bunny Soup’ – Carrot, Red Lentil & Coriander Soup

Bunny soup is a favourite in our house. Served alongside some garlic bread, my kids will eat 2 bowls each. A good way to sneak nutritious lentils, onion, garlic and turmeric into their diet.



  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 1Tbsp oil or water
  • 6 large carrots, roughly chopped
  • 1/2 cup red lentils
  • 3 tsps ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric (optional)
  • 6 cups hot water or vege stock
  • Sweetener: 2-4 Tbsp maple syrup or date puree to taste
  • 1 tsp salt and black pepper to taste.
  • Cashew Cream: 1 cup raw cashew nuts blended with 1 cup water (optional)



– Cook onion & garlic in oil or water until soft

– Add carrots, red lentils, coriander, cumin, tumeric, water or stock and simmer until carrots are soft.

– Add salt, pepper and sweetener. Blend well with either a stick blender in pot, or put into a blender and pulse, then return to pot.

– Add cashew cream if using and stir. Test for saltiness/sweetness.

– Serve with garlic bread


Enjoy as is or add a dollop of cashew cream / coconut cream / coconut yoghurt or hummus.


Recipe inspired and modified from The Revive Cafe Cookbook (highly recommend!).


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