Carrot And Lentil Soup

Flavour-packed healthy and creamy Carrot and Lentil Soup with garlic, ginger, cumin, coriander, turmeric and tomato.

5 from 4 votes

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Course: Soup

Cuisine: Middle Eastern, Vegetarian

Diet: Vegetarian

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: serves

Calories: 215kcal

Cost: $5

Heat the olive oil in a large saucepan over medium heat. Saute the diced onion, minced garlic, minced ginger, cumin, coriander, turmeric and chilli flakes for 2 minutes or until the onion has softened and the spices are fragrant.
Add the tomato paste and stir through.
Next, add the grated carrots and saute for 1 minute.
Add the split red lentils, liquid vegetable stock and diced tomatoes.
Bring to the boil, then reduce to a simmer, cover and cook for 30 minutes (stirring occasionally) or until the lentils have softened.
Stir through the milk, cream or coconut milk and season with salt and pepper.
For a chunky soup, serve as is.
For a smooth soup, use a stick blender to process the soup.
If you'd like a slightly chunky soup use a stick blender to process half of the soup and leave the other half chunky. Stir to combine.
Serve on it's own or with your choice of the following: naan or Turkish bread, greek yoghurt, cream or sour cream, fresh coriander or sesame/poppy seeds.

RECIPE NOTES & TIPS

Chilli - (optional) add as much or as little chilli flakes as you like. If you're serving this soup to young children (or people sensitive to chilli), you can omit the chilli entirely.
Dairy-free option - use coconut milk in place of the milk or the cream for a lactose free option.
Blending - for a smoother soup, you can use a stick blender or a Thermomix.
Storing - store leftovers in an airtight container in the fridge for up to a week.
Reheating - reheat the soup in the microwave or in a saucepan over a stovetop.
Freezing - freeze leftovers in an airtight container for up to 3 months. You can reheat from frozen or alternatively, defrost in the fridge overnight and reheat.