Spiced carrot and lentil soup

This is an incredibly fast and easy soup. On the table in 30 minutes. The time-consuming part is grating the carrots. This is an adaption of a BBC Good Food recipe. Don't let the ingredients fool you; this is a filling soup.

  
    Recipe serves
    Active time
    Total time
  

    6 people
    15m
    30m
  

  
    Special equipment needed
  
    Grater
  
    Large pot
  
    Stick blender

  
    Ingredients
  
    2 tablespoons vegetable oil
  
    1 1/2 pounds carrots, peeled and grated
  
    8 ounces red lentils, rinsed
  
    1 tablespoon ground cumin
  
    1 teaspoon salt
  
    1/4 - 1/2 teaspoon cayenne pepper
  
    1/2 teaspoon pepper
  
4 cups water or stock
  
    1/2 cup buttermilk or milk
  
    sour cream, optional
  
    cilantro, optional

  
    Variations
  
    • Use cream instead of buttermilk or milk, but don't add it until after you purée the soup.
  
    • Add ground ginger.

  
    Storage
  
    • This can be made ahead and refrigerated for 3 - 4 days or frozen for 3 - 4 months.

  
    Instructions
  
    • Carefully look over the lentils to make sure there are no pebbles. Also, discard any shrivelled lentils.
  
    • Put the vegetable oil, carrots, and lentils in a large pot. Stir to combine. Cook over medium-high heat for 1 minute, stirring occasionally.
  
    • Add the cumin, salt, cayenne, and pepper. Stir and cook 1 minute.
  
    • Add water and buttermilk. Stir. Let simmer for 15 minutes until the carrots and lentils are tender.
  
    • Using a stick blender, purée until smooth.
  
    • Garnish with sour cream and cilantro, if desired.

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