Description
This Spiced Carrot and Lentil Soup is a comforting and flavorful dish featuring a blend of aromatic spices like coriander, cumin, turmeric, and ginger. Packed with nutrient-rich carrots and red lentils, this smooth and hearty soup is perfect for a warming meal any time of year. The fresh coriander garnish adds a bright, fresh finish that enhances the complex spice profile.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1–2 teaspoons chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground ginger
- 600 grams carrots, sliced
- 150 grams red lentils
- 1.5 liters vegetable stock
- 1 handful fresh coriander, chopped
Instructions
- Sauté Onion: Heat the oil in a pot over medium heat. Add the diced onion and sauté for 5-7 minutes until it becomes soft and translucent.
- Add Garlic and Spices: Stir in the minced garlic and cook for another 1 minute. Then add the ground coriander, cumin, chili powder, turmeric, and ground ginger. Continue cooking for 1 minute until the spices release their fragrance.
- Cook Carrots and Lentils: Add the sliced carrots, red lentils, and vegetable stock to the pot. Bring to a simmer and cook for 25 minutes, or until the carrots and lentils are tender.
- Blend Soup: Once cooked, blend the soup until smooth using a hand blender directly in the pot or transfer to a stand-alone blender in batches.
- Add Fresh Coriander: Stir in the chopped fresh coriander. Taste the soup and adjust seasoning with salt and pepper as desired.
- Serve: Ladle the soup into bowls and garnish with additional fresh coriander or toppings of your choice before serving.
Notes
- You can adjust the chili quantity to your heat preference.
- If you prefer a chunkier soup, blend only half or use an immersion blender sparingly.
- Red lentils cook quickly and help thicken the soup, but you can substitute with yellow lentils if preferred.
- This soup keeps well refrigerated for up to 3 days and freezes nicely for up to 1 month.
- For extra creaminess, swirl in a spoonful of yogurt or coconut cream when serving.
