Carrot and Coriander Lentil soup

Prep time: 10 minutes
Cooking time: 20 minutes including blending

2 Tablespoons vegetable oil
2 small onions or 1 large onion,  roughly chopped
1 stick celery, chopped finely
1 to 1.5 inches fresh or frozen ginger, peeled and finely grated1.5 tsp coriander seeds, dry-roasted and ground in a mortar and pestle (if time allows or use 1 tsp pre-ground coriander)
7 to 8 organic carrots, trimmed, peeled and halved lengthwise and cut finely
½ cup of dried red lentils, rinsed well
2 medium-large russet potatoes, peeled, halved, and diced
1 litre vegetable or chicken stock plus more water to cover vegetables in pot

1 tsp sea salt + finely ground black pepper to taste
Fresh cilantro (leaves only) for garnish, either whole or chopped and stirred into soup

On medium-low heat, before adding any oil, dry-roast the coriander seeds in the base of the stock pot until aromatic, then grind in a mortar and pestle. Add the oil, and sauté the onion, celery, ground coriander and ginger with a good pinch of sea salt for about 5 minutes, or until the onion becomes translucent.

Add the chopped carrots and potato, and add just enough water and stock to cover the vegetables. Boil for 10 minutes at medium-high heat, then turn down the heat to medium-low and simmer for another 5 minutes.

Take off the heat and ladle into a blender to puree or, if using an immersion blender, blend until smooth. Season with salt and freshly ground black pepper to taste, and garnish with the cilantro leaves before serving if desired.

To take the soup to the next level, pass it through a sieve prior to serving, for an extra-smooth soup.

*This soup is easy to throw together on a week night and is great for next-day lunches. Transform the soup into a satisfying and protein-rich stew, by adding 1 cup of red lentils instead of ½ cup, and opt for chunky instead of smooth by skipping the pureeing.