Spiced carrots and lentil soup
Spiced carrot and lentils soup is perfect for colder days, nutritious, filling and packed with flavours. To add a twist to the traditional carrot and lentil soup, we add lots of warming spices. Cook a big batch of this filling soup and freeze leftovers for speedy lunch or dinner another day.
I used roasted garlic and cherry tomatoes as a topping and believe me this is a 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
1/2 litre vegetable stock
2 tablespoon olive oil
4-5 cherry tomatoes
Bread or naan for serving.
1 handful fresh coriander leaves
How to make
Peel and roughly chop all vegetables and rinse lentils.
Add 1tsp butter to a large pot, add cumin seeds and fry for 1 minute, then add onion and garlic, cook until fragrant.
Now add carrots, lentils, chilli powder, coriander powder and turmeric powder, stir well, cook for just one minute, add vegetable broth and bring to a boil.
Turn down the heat and let simmer for 15-20 min, add salt to taste. 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.