Spiced Carrot & Red Lentil Soup (serves 4)
Ingredients:
.2 tbsp olive oil
.1 medium onion, finely chopped
.2 cloves garlic, minced
.1 tsp ground cumin
.1 tsp ground coriander
.½ tsp smoked paprika
.½ tsp ground turmeric
.¼–½ tsp chili flakes or mild chili powder (optional)
.500 g (about 1 lb) carrots, peeled and diced into small chunks
.150 g (¾ cup) red lentils, rinsed
.1 tbsp tomato paste
.1 L (4 cups) vegetable stock
.Salt and black pepper, to taste
.Juice of ½ lemon (optional but recommended)
To finish:
.A large handful of fresh parsley or cilantro, finely chopped
.Extra olive oil, for drizzling (optional)
Method:
1. Build the base
Heat the olive oil in a large pot over medium heat. Add the onion and cook for 6–8 minutes until soft and lightly golden.
2. Add spices
Stir in the garlic, cumin, coriander, paprika, turmeric, and chili. Cook for about 30 seconds until fragrant.
3. Carrots & lentils
Add the diced carrots, red lentils, and tomato paste. Stir well so everything is coated in the spices.
4. Simmer
Pour in the vegetable stock, bring to a gentle boil, then reduce to a simmer. Cook uncovered for 20–25 minutes, until the carrots and lentils are very soft.
5. Blend (partially)
Use a stick blender to blend about ⅔ of the soup, leaving some carrot chunks visible. This gives the thick, rustic texture seen in the image.
6. Season
Add salt, black pepper, and lemon juice to taste. Adjust thickness with a splash of hot water if needed.
7. Serve
Ladle into bowls and top with a generous mound of chopped fresh herbs, just like in the photo.
Ingredients:
.2 tbsp olive oil
.1 medium onion, finely chopped
.2 cloves garlic, minced
.1 tsp ground cumin
.1 tsp ground coriander
.½ tsp smoked paprika
.½ tsp ground turmeric
.¼–½ tsp chili flakes or mild chili powder (optional)
.500 g (about 1 lb) carrots, peeled and diced into small chunks
.150 g (¾ cup) red lentils, rinsed
.1 tbsp tomato paste
.1 L (4 cups) vegetable stock
.Salt and black pepper, to taste
.Juice of ½ lemon (optional but recommended)
To finish:
.A large handful of fresh parsley or cilantro, finely chopped
.Extra olive oil, for drizzling (optional)
Method:
1. Build the base
Heat the olive oil in a large pot over medium heat. Add the onion and cook for 6–8 minutes until soft and lightly golden.
2. Add spices
Stir in the garlic, cumin, coriander, paprika, turmeric, and chili. Cook for about 30 seconds until fragrant.
3. Carrots & lentils
Add the diced carrots, red lentils, and tomato paste. Stir well so everything is coated in the spices.
4. Simmer
Pour in the vegetable stock, bring to a gentle boil, then reduce to a simmer. Cook uncovered for 20–25 minutes, until the carrots and lentils are very soft.
5. Blend (partially)
Use a stick blender to blend about ⅔ of the soup, leaving some carrot chunks visible. This gives the thick, rustic texture seen in the image.
6. Season
Add salt, black pepper, and lemon juice to taste. Adjust thickness with a splash of hot water if needed.
7. Serve
Ladle into bowls and top with a generous mound of chopped fresh herbs, just like in the photo.
Spiced Carrot & Red Lentil Soup (serves 4)
Ingredients:
.2 tbsp olive oil
.1 medium onion, finely chopped
.2 cloves garlic, minced
.1 tsp ground cumin
.1 tsp ground coriander
.½ tsp smoked paprika
.½ tsp ground turmeric
.¼–½ tsp chili flakes or mild chili powder (optional)
.500 g (about 1 lb) carrots, peeled and diced into small chunks
.150 g (¾ cup) red lentils, rinsed
.1 tbsp tomato paste
.1 L (4 cups) vegetable stock
.Salt and black pepper, to taste
.Juice of ½ lemon (optional but recommended)
To finish:
.A large handful of fresh parsley or cilantro, finely chopped
.Extra olive oil, for drizzling (optional)
Method:
1. Build the base
Heat the olive oil in a large pot over medium heat. Add the onion and cook for 6–8 minutes until soft and lightly golden.
2. Add spices
Stir in the garlic, cumin, coriander, paprika, turmeric, and chili. Cook for about 30 seconds until fragrant.
3. Carrots & lentils
Add the diced carrots, red lentils, and tomato paste. Stir well so everything is coated in the spices.
4. Simmer
Pour in the vegetable stock, bring to a gentle boil, then reduce to a simmer. Cook uncovered for 20–25 minutes, until the carrots and lentils are very soft.
5. Blend (partially)
Use a stick blender to blend about ⅔ of the soup, leaving some carrot chunks visible. This gives the thick, rustic texture seen in the image.
6. Season
Add salt, black pepper, and lemon juice to taste. Adjust thickness with a splash of hot water if needed.
7. Serve
Ladle into bowls and top with a generous mound of chopped fresh herbs, just like in the photo.
