Description
A warm and hearty vegan soup combining the sweetness of carrots with earthy red lentils and fragrant spices.
Ingredients
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon ground chilies or chili flakes
- 2 cloves garlic, minced
- 2-inch piece of ginger, peeled and minced
- 1 ½ lbs carrots, scrubbed and chopped
- Sea salt and ground black pepper, to taste
- ½ cup split red lentils, rinsed
- 5 cups vegetable stock
- ¼ cup tahini
- 1½ teaspoons toasted sesame oil
- 1 teaspoon Tamari soy sauce
- 2 teaspoons lemon or lime juice
Instructions
- Toast the cumin and coriander seeds in a pot over medium heat for 45 seconds to 1 minute until fragrant. Grind into a powder and set aside.
- Add olive oil to the same pot and sauté the chopped onions for about 7-8 minutes until soft and translucent.
- Stir in ground cumin, coriander, and ground chilies, cooking for an additional minute, then add minced garlic and ginger, stirring until fragrant.
- Add chopped carrots, salt, and pepper, mixing to coat. Add rinsed red lentils and stir.
- Pour in vegetable stock and bring to a boil, then reduce heat and simmer uncovered for about 30 minutes until carrots are very soft.
- Blend the mixture with tahini, sesame oil, and Tamari until smooth. Adjust consistency with water if needed.
- Return soup to the pot, bring to a boil, and stir in lemon or lime juice. Season to taste and serve hot.
Notes
Serve with crusty bread or a fresh salad. Store leftovers in the fridge for 4-5 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan