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
  1. First, grate the carrots using either a box grater or the grating attachment on a food processor. Reserve.
  2. 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.
  3. Add spices (cumin, coriander and red pepper flakes) and cook for another 2 minutes until fragrant.
  4. Add carrots, lentils and stock and bring to a boil.
  5. Simmer for 20 minutes until lentils are cooked through.
  6. 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.
  7. Serve warm in bowls. Enjoy!
Recipe by the chic brûlée at