Red Lentil, Carrot & Cumin Soup

Here is a lovely recipe for a healthy Red Lentil, Carrot & Cumin Soup. This soup is full of warm, spicy flavors and quite simple to make. I always like to cook a few healthy dinners during the week to balance out some indulgent ones frequently consumed on the weekends (see here and here), and this fit the bill perfectly. The only (fairly) time consuming part is the shredding of the carrots, however, if you have a food processor with a grating attachment, the process is very quick! (Purchasing a high quality food processor is a life-changing addition to any kitchen as many of you know!) This soup doesn’t contain any butter, milk, or cream, but is still remarkably creamy because I used an immersion blender to purée a portion of the soup. Keep reading to learn how to make this delicious spiced soup!

Red Lentil, Carrot & Cumin Soup

Ingredients
600 grams (~21 ounces) carrots, shredded
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, diced
1 inch fresh ginger, grated
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 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

Directions

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.

The soup will look like this once it’s done!

Enjoy!

Red Lentil, Carrot & Cumin Soup

 

Author:

Janelle

Recipe type: Main

Print

 

Ingredients

• 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

Instructions

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!

3.2.2124