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

16 Jun ‘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.

Ingredients:

• 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)

Instructions:

– 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!).