Spiced Carrot and Lentil Soup
This Spiced Carrot and Lentil Soup is a comforting and nutritious dish that combines the sweetness of carrots with the earthy richness of lentils. Enhanced with warm spices, it’s perfect for chilly days and is sure to please everyone at the table.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 set measuring cups
- 1 set measuring spoons
- 1 blender optional for smooth texture
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 large carrots, peeled and chopped (about 4 cups)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 cup red lentils, rinsed
- 6 cups vegetable broth or water
- to taste Salt
- to taste Pepper
- for garnish Fresh cilantro or parsley (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the chopped carrots, ground cumin, ground coriander, turmeric, and cayenne pepper. Stir well and cook for about 5 minutes, allowing the spices to toast slightly and the carrots to soften.
- Pour in the rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover and cook for about 25 minutes, or until the lentils are tender and the carrots are cooked through.
- If you prefer a smooth soup, use an immersion blender to puree the soup to your desired consistency. If using a regular blender, allow the soup to cool slightly before blending in batches.
- Season with salt and pepper to taste. 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.
Adjust the spices according to your preference for heat and flavor. Add more cayenne for a spicier kick.