It’s soup season, so of course I’ve been making SOUP! This recipe resulted from a previous cooking endeavor that only used one carrot out of a whole bunch, and a half packet of red lentils that had been glaring at me sadly from the cupboard. As the carrots wilted and the lentils moped, I said “ENOUGH ALREADY!” And then I blitzed them all into a quick, hearty soup.
I am really proud of my soup, as I’ve always hated the bland, overly sweet flavor of many carrot soups. This one, instead, is zingy, zippy, zesty and all kinds of good things that start with z. It is also nutrient dense, without becoming something you eat only because it’s supposed to be healthy. It’s a filling soup without being to heavy, with light flavors that can be spiced up or mellowed down to your own taste.
This recipe makes a lot of soup, but it freezes well. While the soup in the picture is topped with a bit of Greek yoghurt, the rest of the soup is completely vegan. And while the recipe below is a little on the spicy side, you can make it much milder by using less chiles and less ginger.
Spiced carrot-lentil soup
- 1 tablespoon olive oil
- 1 generous pinch cumin seeds
- 1 small pinch coriander seeds
- 1 large clove garlic, crushed
- 1 generous pinch chili flakes (or to taste)
- 2,5 cm/ 1 inch ginger, peeled and grated
- 500 gr/ 1 lb carrots, washed and chopped
- 150 gr / 5,5 ounces red lentils, rinsed and picked over
- 1 liter / 2 pints vegetable stock
- juice of 1/2 lime
- 4 tablespoond Greek yogurt (optional)
- 4 tablespoons fresh coriander (cilantro), chopped (optional)
Dry fry the cumin and coriander seeds for a minute or so, until fragrant. Reduce heat and add oil, garlic, chili flakes and ginger. Fry until the garlic is soft, but do not let it brown. Add the carrots and fry for another few minutes, until fragrant. Add the lentils and broth and bring to a boil.
Cook until the lentils are soft, about 20 minutes. Puree with an immersion blender, leaving some chunks. Add just enough lime juice to brighten the flavor. Add salt and pepper if needed.
Serve with a dollop of Greek yogurt on top (optional), or try a drizzle of coconut milk if you want to keep it vegan (optional). Top with fresh cilantro (coriander) and serve.
