Description
This Spiced Carrot and Lentil Soup is a comforting and flavorful vegan dish infused with aromatic spices like coriander, cumin, turmeric, and chili. It combines tender carrots and red lentils simmered in vegetable stock, then blended into a smooth and creamy soup, perfect for a nourishing meal any time of the year.
Ingredients
Scale
Soup Base
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic, minced
Spices
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1–2 teaspoons chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground ginger
Main Ingredients
- 600 grams carrots, sliced
- 150 grams red lentils
- 1.5 liters vegetable stock
Finishing
- 1 handful fresh coriander, chopped
- Salt and pepper, to taste
Instructions
- Sauté the onion: Heat the oil in a pot over medium heat. Add the diced onion and sauté for 5-7 minutes until the onion becomes soft and translucent.
- Add the garlic and spices: Add the minced garlic and sauté for an additional 1 minute. Then stir in the ground coriander, cumin, chili powder, turmeric, and ground ginger. Cook while stirring for 1 minute until the spices are fragrant.
- Simmer the soup: Add the sliced carrots, red lentils, and vegetable stock to the pot. Bring to a simmer and cook uncovered for 25 minutes, or until the carrots and lentils are tender.
- Blend the soup: Once cooked, use a hand blender directly in the pot to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a standing blender and blend until creamy.
- Add fresh coriander and season: Stir the chopped fresh coriander into the blended soup. Taste and season with salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish as desired before serving.
Notes
- You can adjust the amount of chili according to your preferred spice level.
- If the soup is too thick after blending, add a little more vegetable stock or water to reach your desired consistency.
- For extra creaminess, you may add a splash of coconut milk or cream after blending.
- This soup freezes well for up to 2 months; thaw and reheat gently before serving.
- Serve with crusty bread or a side salad for a complete meal.
