Description
A comforting and flavorful Spiced Carrot and Lentil Soup, perfect for a nourishing meal. This recipe combines aromatic spices with tender carrots and red lentils, simmered in vegetable stock and blended to a smooth, creamy texture. Garnished with fresh coriander, it’s a warm, vibrant soup that’s easy to prepare and rich in nutrients.
Ingredients
Scale
Vegetables & Herbs
- 1 onion, diced
- 2 cloves garlic, minced
- 600 grams carrots, sliced
- 1 handful fresh coriander, chopped
Spices
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1–2 teaspoons chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground ginger
Other Ingredients
- 1 tablespoon oil
- 150 grams red lentils
- 1.5 liters vegetable stock
Instructions
- Sauté the onion: Heat the oil in a pot over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent.
- Add garlic and spices: Add minced garlic and cook for 1 more minute. Then add ground coriander, cumin, chili powder, turmeric, and ground ginger. Cook for 1 minute until fragrant, stirring frequently.
- Cook the soup: Add sliced carrots, red lentils, and vegetable stock to the pot. Bring to a simmer and cook gently for 25 minutes until the carrots and lentils are tender.
- Blend the soup: Remove from heat. Use a hand blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a stand-alone blender and blend until creamy.
- Finish and season: Stir in the chopped fresh coriander. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish as desired. Enjoy warm.
Notes
- Adjust chili to your preferred heat level; start with 1 teaspoon if you prefer milder soup.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- You can substitute fresh ginger for ground ginger if preferred; use about 1 teaspoon fresh grated ginger.
- For a creamier texture, add a splash of coconut milk or cream when blending.
- Serve with crusty bread or a side salad for a complete meal.
