Spiced Carrot and Lentil Soup
This Spiced Carrot and Lentil Soup is a hearty and nutritious dish that combines the sweetness of carrots with the earthy flavor of lentils and a blend of warming spices. Perfect for a cozy meal any day of the week!
Equipment
- 1 large pot
- 1 cutting board
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 blender optional
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper Adjust to taste.
- 4 medium carrots, peeled and chopped
- 1 cup red lentils, rinsed
- 5 cups vegetable broth Or water.
- salt and pepper to taste
- 1 tablespoon lemon juice
- fresh cilantro or parsley for garnish Optional.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic, ground cumin, ground coriander, and cayenne pepper. Cook for another minute until fragrant.
- Add the chopped carrots and stir to combine. Cook for about 5 minutes, allowing the carrots to soften slightly.
- Stir in the rinsed lentils and pour in the vegetable broth. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the lentils are tender.
- Once cooked, use an immersion blender to puree the soup to your desired consistency, or carefully transfer the soup to a blender in batches. Blend until smooth, then return to the pot.
- Season the soup with salt, pepper, and lemon juice. Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro or parsley if desired.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
You can add additional vegetables like celery or bell peppers for more flavor and nutrition.
For a creamier texture, you can stir in a splash of coconut milk just before serving.