Description
A warm and comforting spicy carrot and red lentil soup that combines vibrant spices with wholesome ingredients. Perfect as a nutritious lunch or dinner, this soup is easy to prepare and packed with flavor and nutrients.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium carrots, peeled and chopped
- 1 cup dried red lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika (optional for extra heat)
- 1/2 teaspoon chili flakes (adjust to taste)
- Salt and pepper to taste
Finish and Garnish
- 1 tablespoon lemon juice
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the oil: In a large pot over medium heat, warm 2 tablespoons of olive oil until shimmering to create the base for sautéing.
- Sauté onion and garlic: Add the diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 5 minutes.
- Add carrots and lentils: Stir in the chopped carrots and rinsed red lentils. Allow them to cook together for a minute to blend flavors.
- Incorporate spices: Add ground cumin, ground coriander, turmeric, smoked paprika, chili flakes, salt, and pepper. Stir well to coat the vegetables and lentils with the spices, releasing their aroma.
- Add liquids: Pour in the vegetable broth and the can of diced tomatoes with their juices. Stir to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for about 25 minutes, or until the lentils and carrots are tender and cooked through.
- Blend the soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer portions to a blender and puree, then return to the pot.
- Finish with lemon juice: Stir in 1 tablespoon of lemon juice to brighten the flavors. Adjust seasoning with salt and pepper if needed.
- Serve and garnish: Ladle the soup into bowls and garnish with freshly chopped cilantro before serving warm.
Notes
- This soup can be made spicier or milder by adjusting the amount of chili flakes.
- For a creamier texture, you can add a splash of coconut milk or cream after blending.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with crusty bread or a side salad for a complete meal.
- If you prefer a chunkier soup, blend only half and mix it back with the rest.
