Spiced carrot and lentils soup is perfect for colder days, nutritious, filling and packed with flavours. To add a twist on the traditional carrot and lentil soup, we add lots of warming spices as well. Cook a big batch of this filling soup and freeze leftover for speedy lunch or dinner another day.
I used roasted garlic and cherry tomatoes as topping and believe me this is game changer.
- 1 cup red lentils
- 1/2 cup carrots coarsely grated
- 1 medium sized onions finely sliced
- 5-6 cloves of garlic minced or grated
- 1 teaspoon coriander powder
- 1 teaspoon chilli powder
- 1/2 teaspoon salt
- 1 /2 teaspoon cumin seeds
- 1 litre vegetable stock
- 2 table spoon olive oil
- 4-5 cherry tomatoes
- Bread or naan for serving.
- 1 handful fresh coriander leaves
How to make
Peel and roughly chopped all vegetables and rinse lentils.
Add 1tsp butter in a large pot, add cumin seeds and fry for 1 minute, then add onion and garlic, cook until fragrant.
Now add carrot, lentils, chilli powder, coriander powder, stir well, cook for just one minute, add vegetable broth and bring to boil.
Turn down the heat and let simmer for 15-20 min, season with turmeric, salt to tast. Soup is done when carrots and lentils are cooked and blend with an immersion blender or in a food processor.
Serve with freshly chopped coriander, roasted garlic and cherry tomatoes topping and enjoy with crispy seeded bread or sourdough.