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Spiced Lentil Soup With Onion and Carrot

Spiced Lentil Soup With Onion and Carrot

The spicy aromas of lentils are combined with the sweetness of sautéed onions and carrots in this filling soup with spices. The meal gains depth from warm spices like coriander and cumin, which also make it tasty and soothing. It’s full of nutrients and simple to make, so it’s a great choice for a light dinner or a quick lunch. It’s also perfect for a cozy meal.

Spiced Carrot and Lentil Soup Recipe

Spiced Carrot and Lentil Soup

Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

286

kcal

A simple and quick soup made with creamy carrot lentils, ginger, and turmeric. Red lentils and carrots are the core of this wholesome soup. Serve it with freshly ground pepper and an addition of coconut milk.

Ingredients

  • 2 tablespoons (30 ml) olive oil

  • 1 large onion, finely chopped (about 1 cup or 150 g)

  • 2 garlic cloves, minced

  • 1-inch piece of fresh ginger, grated

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • ¼ teaspoon smoked paprika

  • ¼ teaspoon ground turmeric

  • ¼ teaspoon red chili flakes

  • 2 tablespoons tomato puree

  • 4 large carrots, peeled and chopped (about 4 cups or 500 g)

  • 1 cup (200 g) dried red lentils, rinsed and drained

  • 6 cups (1.5 liters) vegetable broth

  • Salt and pepper, to taste

Directions

  • In a big pot, warm the olive oil over medium heat. Cook the chopped onion for 5 to 7 minutes, or until it becomes transparent and tender.
  • Cook for another 1 to 2 minutes after adding the grated ginger and minced garlic.
  • Add the red chili flakes, smoked paprika, ground cumin, ground coriander, and ground turmeric. Stir often and cook for 1 to 2 minutes, or until aromatic.
  • Add the tomato puree and cook for an additional minute after that.
  • Cook the chopped carrots in the pot for 2-3 minutes, stirring now and then.
  • Add the veggie broth and the washed red lentils. After bringing the soup to a boil, lower the heat so that it cooks. Cover the pot and let it simmer for 25-30 minutes or until the carrots and lentils are tender.
  • After the lentils and carrots are cooked, partially grind the soup with an immersion blender until it reaches the required consistency. You can skip this step if you like your soup chunkier.
  • Add salt and pepper to taste when preparing the soup. Ladle the soup into bowls for serving, and if desired, top with chopped cilantro.

Recipe Video

Notes

  • Try substituting soy milk or plain, unsweetened cashew milk if you’re not a fan of coconut. Light coconut milk is another option, but it shouldn’t give the soup a coconut taste. A trace of coconut flavor could be added with full-fat coconut milk. Use what you prefer.

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