Red Lentil, Carrot & Cumin Soup |
Author: Janelle
- 600 grams (~21 ounces) carrots, shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, diced
- 1 inch fresh ginger, grated
- 1½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp red pepper flakes (leave out if you don’t like spicy food!)
- 125 grams (~4.4 ounces) red lentils
- 1 liter vegetable stock
- Plain Greek yogurt, for serving
- Fresh coriander, chopped, for garnish
- First, grate the carrots using either a box grater or the grating attachment on a food processor. Reserve.
- In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onions, garlic and ginger and sauté for about 5 minutes or until softened.
- Add spices (cumin, coriander and red pepper flakes) and cook for another 2 minutes until fragrant.
- Add carrots, lentils and stock and bring to a boil.
- Simmer for 20 minutes until lentils are cooked through.
- Next, use an immersion blender to purée a portion of the soup. You can purée all of it if you prefer your soup totally creamy, but I like it a little chunky, so I only blended about half of it.
- Serve warm in bowls. Enjoy!
Recipe by the chic brûlée at https://thechicbrulee.com/2013/10/04/spiced-red-lentil-carrot-soup/
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