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Spiced Carrot and Red Lentil Soup
Prep: 15 minutes
Cook: 30 minutes
Servings: 6
A Bowl of Liquid Sunshine
This isn't just any carrot soup. It's a nourishing and robust meal in a bowl, perfect for a chilly evening. The red lentils cook down to create a wonderfully thick and creamy texture, while spices like cumin, coriander, and a hint of cinnamon transport you to a bustling souk. It’s comfort food that's also incredibly healthy.
Materials
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 lb carrots, peeled and chopped
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- Juice of 1/2 lemon
- Salt and pepper to taste
- Fresh cilantro for garnish
Preparation
- Chop the onion, mince the garlic, and grate the ginger.
- Peel and chop the carrots into rough 1-inch pieces.
- Rinse the red lentils under cold water until the water runs clear.
Cooking
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5-7 minutes.
- Add the garlic and ginger and cook for another minute until fragrant.
- Stir in the cumin, coriander, turmeric, and cinnamon, and cook for 30 seconds to toast the spices.
- Add the chopped carrots, rinsed lentils, and vegetable broth to the pot. Bring to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the carrots and lentils are very tender.
- Remove the pot from the heat. Use an immersion blender to blend the soup until smooth. Alternatively, let it cool slightly and blend in batches in a regular blender.
- Stir in the lemon juice and season with salt and pepper to taste.
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Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.