Spiced Carrot and Lentil Soup
A warming hug in a bowl
Equipment
- Measuring Spoons
- Weighing scales
- chopping board or use a plate
- Sharp knife
- Large lidded pan if you do not have a lid, just cover with foil
- Stick or jug blender if you prefer a smooth soup
Ingredients
- 3 tsp cumin seeds you can use ground cumin
- 1/4 tsp chilli flakes add extra if you prefer
- 2 tbsp oil I like to use rapeseed or olive oil (not extra virgin)
- 1 onion finely chopped
- 1 kg carrots scrubbed and finely chopped, no need to peel. This is about 6-10 carrots, depending on their size. You can also use frozen carrots.
- 200 g red lentils rinsed
- 2 ltr vegetable stock
Optional
- Yogurt or cream to swirl over
Instructions
- Heat your pan on medium. Once hot, add your cumin seeds and chilli flakes and allow to cook until they release their aroma and start to pop (about 1 minute). Take out a spoonful to set aside for later.
- Add the oil, onions and carrots, stir to coat in the spices, then add the lentils and stock.
- Bring to a boil, then lower the heat and simmer for 15 mins. The lentils and veg should be soft.
- Blend the soup with either a stick or jug blender if you prefer it smooth. If using a jug blender, you may need to do this in batches. Hot food has a tendency to splatter more. You may need to add a little extra water if it is too thick.
- Scatter with the reserved toasted spices, swirl with cream or yogurt if wished and serve with crusty bread.