Spicy Carrot and Red Lentil Soup
A comforting and vibrant soup packed with spices, carrots, and lentils, perfect for a quick weeknight dinner or a cozy meal on a chilly day.
Ingredients
Spices
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon ground chillies or chili flakes Kashmiri chillies recommended for rich flavor
Base Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 inches piece of ginger, peeled and minced
- 1½ lbs carrots, scrubbed and chopped
- ½ cup split red lentils, rinsed
- 5 cups vegetable stock Can substitute with homemade stock
- ¼ cup tahini
- 1½ teaspoons toasted sesame oil
- 1 teaspoon Tamari soy sauce
- 2 teaspoons lemon or lime juice
- to taste Sea salt and ground black pepper
Instructions
Preparation
- Set a large soup pot over medium heat. Toast the cumin and coriander seeds, stirring frequently for about a minute until fragrant. Remove from the heat and cool, then grind in a spice grinder.
- In the same pot, heat the olive oil and add chopped onions. Sauté until soft and translucent, about 7-8 minutes, adjusting the heat to avoid browning.
- Add the ground spices and chili flakes. Cook with the onions for one minute, then add garlic and ginger, cooking for another minute until fragrant.
- Introduce the chopped carrots, a generous pinch of salt and pepper, and the rinsed lentils. Stir to coat and combine everything well.
Cooking
- Pour in the vegetable stock, bring to a boil, then reduce heat to a simmer. Cook uncovered for about 30 minutes, stirring occasionally, until the carrots are tender.
- Carefully ladle the soup into a vented blender, and add tahini, sesame oil, and Tamari. Blend on high until you achieve a smooth consistency, adding water if necessary to help blend.
- Return the mixture to the pot. Adjust the texture by adding water if desired. Bring to a gentle boil and stir in the lemon or lime juice. Taste and adjust seasoning as needed.
- Serve hot, garnished with chopped cilantro, drizzles of tahini, chili oil, and sesame seeds.
Notes
For a creamy texture, let the blender run until you achieve that velvety smoothness. This soup can be stored in the refrigerator for about 4-5 days or frozen for longer storage. Adjust seasoning to suit your taste as desired.