Spiced Carrot and Lentil Soup

Light but filling, this soup made with carrots, lentils and a hint of spice is a perfect lunch option.

Prep Time10

Cook Time55

Total Time1 5

Course: lunch

Cuisine: European

Keyword: carrot and lentil soup

Servings:

1 tbsp vegetable oil or ghee
1 onion chopped
3 cloves garlic minced or pressed
1 tbsp ginger grated or paste
1 tbsp cumin
1 tsp dried coriander
1 tsp This is an affiliate link. smoked paprika
1 tsp This is an affiliate link.garam masala
2 tbsp tomato paste
1½ litre/6 cups This is an affiliate link.vegetable stock
500g /4 carrots large and chopped
200g/1 cup dry red lentils
Salt to taste
2 tbsp single cream/half and half, soy cream or plain yogurt for garnish (optional)
1 tbsp nigella seeds/kalonji seeds for garnish

Heat the vegetable oil in a medium pot and sauté the onions for 5 minutes over low heat, then add the garlic and ginger and cook for 30 seconds longer. Add the cumin, coriander, smoked paprika, garam masala and the tomato paste, stir to combine and cook for a few seconds to release the aroma of the spices.
Pour in the vegetable stock, then add the chopped carrots and red lentils with a pinch of salt, bring to a boil, then lower the heat and simmer for 40 minutes.
Once the carrots are soft and the lentils are cooked all the way through process the soup in a blender or a food processor until smooth. (Immersion stick blender is the most convenient if you have one.) Then taste and add more salt if needed. Serve with a light drizzle of the single cream or half and half and sprinkled with nigella seeds.

Using frozen crushed garlic and grated ginger is one of my favourite shortcuts for many recipes like this one.
A blender or food processor can be used with this recipe although I find it even easier with an immersion stick blender.
If you prefer a chunkier soup, remove one third of the soup before blending and return when done. This will preserve some of the texture from the carrots and lentils.