Description
A vibrant and flavorful Spicy Sesame Carrot Soup with red lentils, infused with warming spices and enriched with the nutty taste of sesame oil and seeds. This comforting soup is both nourishing and easy to prepare, perfect for a wholesome meal.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
Spices and Lentils
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red pepper flakes (adjust to taste for spice level)
- 1 cup red lentils, rinsed and drained
Vegetables and Broth
- 5 large carrots, peeled and sliced
- 6 cups vegetable broth
Finishing Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and black pepper to taste
- 2 tablespoons sesame seeds, toasted
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- Sauté the onion: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Cook spices: Add the ground cumin, coriander, turmeric, and red pepper flakes. Cook for another minute to release the aromas of the spices.
- Add lentils and carrots: Mix in the red lentils and sliced carrots, ensuring they are well-coated with the spice mixture.
- Pour broth and boil: Pour in the vegetable broth, increase heat to high, and bring the mixture to a boil.
- Simmer: Once boiling, reduce heat to a simmer and cook for 20-25 minutes or until lentils and carrots are tender.
- Blend soup: Remove pot from heat and use an immersion blender to blend the soup to your desired consistency, blending thoroughly for a smooth texture.
- Season and finish: Stir in the soy sauce and sesame oil, then taste and adjust seasoning with salt and black pepper as needed.
- Garnish: Ladle the soup into bowls and garnish each with toasted sesame seeds and fresh cilantro leaves.
- Serve: Serve hot with lime wedges on the side for an extra zing of fresh flavor.
Notes
- Adjust the red pepper flakes to control the heat level to your preference.
- For a creamier texture, add a splash of coconut milk before blending.
- Use gluten-free soy sauce to make this recipe gluten-free.
- Roast the sesame seeds in a dry pan over medium heat until golden and fragrant for enhanced flavor.
- Leftover soup can be stored refrigerated for up to 3 days or frozen for up to 1 month.
