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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