Lunch · Soups
Spiced Carrot & Lentil Soup
A silky, golden soup with red lentils, cumin and coriander, finished with a swirl of yoghurt and crisped shallots.
Recipe by Priya KapoorVegetarianGluten Free
- Prep
- 10min
- Cook
- 30min
- Total
- 40min
Ingredients
Servings
4
- 2 tbsp ghee or olive oil
- 1 large onion, chopped
- 600 g carrots, sliced
- 100 g split red lentils, rinsed
- 1 litre hot vegetable stock
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground turmeric
- plain yoghurt, crisped shallots and coriander, to serve
Default serving size: 4. Tap +/− to scale (1–12). String-form ingredients — like "flaky sea salt" — are shown as written.
Method
- 1Warm the ghee in a heavy pan over medium heat and sweat the onion for 6 minutes until soft.
- 2Add the spices and stir for 30 seconds until toasted and fragrant.
- 3Tip in the carrots and lentils and stir to coat, then pour in the stock.
- 4Simmer for 20–25 minutes until the carrots are completely tender and the lentils have broken down.
- 5Blend with a stick blender until completely smooth, then season well with salt and lemon juice to taste.
- 6Serve in wide bowls with a swirl of yoghurt, a spoonful of crisped shallots and torn coriander.
Tagged
#batch-cook#freezer-friendly#weeknight