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Spicy Carrot and Red Lentil Soup

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A warm and hearty vegan soup combining the sweetness of carrots with earthy red lentils and fragrant spices.

Ingredients

Scale
  • 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

  1. 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.
  2. Add olive oil to the same pot and sauté the chopped onions for about 7-8 minutes until soft and translucent.
  3. Stir in ground cumin, coriander, and ground chilies, cooking for an additional minute, then add minced garlic and ginger, stirring until fragrant.
  4. Add chopped carrots, salt, and pepper, mixing to coat. Add rinsed red lentils and stir.
  5. Pour in vegetable stock and bring to a boil, then reduce heat and simmer uncovered for about 30 minutes until carrots are very soft.
  6. Blend the mixture with tahini, sesame oil, and Tamari until smooth. Adjust consistency with water if needed.
  7. 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.

Nutrition

Keywords: soup, vegan, healthy, carrot, lentil, quick meal

Find it online: https://www.recipessmart.com/spicy-carrot-red-lentil-soup-vegan/