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Curried Carrot and Lentil Soup

A delightful and nourishing soup packed with vibrant flavors, featuring carrots, red lentils, and aromatic spices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Indian, Vegan
Calories: 275
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 kg carrots Bright and juicy, adds natural sweetness.
  • 120 g red split lentils Lends creaminess and rich in protein.
  • 1 medium red onion, finely chopped Enhances overall flavor.
  • 2 cloves garlic, finely chopped Adds flavor and health benefits.
  • 3 tsp ginger, finely grated Provides a lovely zing.
  • 0.5-0.75 tsp hot chilli powder Adjust to your heat preference.
  • 2 tsp ground cumin Brings warmth and depth.
  • 1 tsp garam masala Adds complexity and exotic flavor.
  • 0.5 Juice of lime Brightens flavors.
  • 1.5 litre vegetable stock, unsalted Forms the soup base.
  • 3 tbsp olive oil For sautéing and richness.
  • 1.5 tsp sea salt Adjust to taste.
  • 0.25 cup coconut milk Adds creaminess and sweetness.

Method
 

Preparation
  1. Optional: Preheat the oven to 200° C (400° F) if roasting carrots. Scrub, cut carrots in half lengthwise, chop into 3 cm pieces, coat with 1 tbsp olive oil, sprinkle with salt and 1 tsp cumin, roast for about 30 minutes.
  2. In a large pot, heat 2 tbsp olive oil over medium heat. Add chopped onion and cook until softened. Stir in garlic and ginger, ensuring garlic does not burn.
  3. Add ground cumin, garam masala, and chilli powder to the onion mixture. Cook for 2 minutes to release aromas.
  4. Add chopped carrots to the pot (or skip this step if roasting). Pour in vegetable stock to immerse carrots. Cover and simmer for 15 minutes.
  5. Add rinsed red lentils and simmer for an additional 15 minutes until lentils and carrots are soft.
  6. If carrots are roasted, cook the lentils in stock until soft, then mix in the roasted carrots.
  7. Blend the soup until smooth using a stick blender or standing blender. Adjust thickness with stock or water if needed.
  8. Return blended soup to the pot, season with salt and add lime juice. Simmer for an additional 5 minutes.
  9. Serve in bowls with a swirl of coconut milk on top.

Notes

For extra flavor, add a pinch of turmeric or cilantro before serving. Adjust spice levels to taste. Consider adding a dash of apple cider vinegar for added brightness.