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 |
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Special equipment needed |
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Grater |
Large pot |
Stick blender |
Ingredients |
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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 |
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• Use cream instead of buttermilk or milk, but don't add it until after you purée the soup. |
• Add ground ginger. |
Storage |
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• This can be made ahead and refrigerated for 3 - 4 days or frozen for 3 - 4 months. |
Instructions |
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• 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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