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Carrot and Red Lentil Soup

Who said you can’t make a delicious meal from pantry staples? This recipe was such a hit at home that I had to share it with you. For the ginger, here’s my anti-waste tip - I always buy a nice root, peel it, cut it into 1-2cm pieces, and freeze them spaced out in a bag so I always have some on hand.

Chloé Flam

Carrot and Red Lentil Soup

Ingredients

Check off ingredients as you go

    Serves 4

    • 5-6 large carrots (800g / 1¾ lbs)
    • 150-200g red lentils (depending on desired consistency)
    • 1 onion, sliced
    • 1 garlic clove, minced, or ½ tsp garlic powder
    • 1 tsp curry powder (adjust to taste)
    • 1 tsp cumin
    • ½ tsp turmeric
    • 1cm fresh ginger (to taste)
    • 1-1.2L vegetable broth (or water / 4-5 cups)
    • 1 tbsp oil (olive or sunflower)
    • 200ml coconut milk (optional / ¾ cup)
    • Salt, pepper
    • A handful of fresh cilantro, chopped

    1. In a large pot, sauté the sliced onion over medium heat with the tablespoon of oil. Once softened, add the peeled carrots cut into chunks (lengthwise) along with the spices - garlic, cumin, curry, turmeric, and ginger. Stir to let the flavors infuse. Sauté for about ten minutes.

    2. Rinse the red lentils in a fine-mesh strainer, drain, and add to the pot along with the broth. Cover and simmer gently for 30 minutes or until the carrots are tender. Season with salt and pepper.

    3. Blend in a blender, adjusting with more broth and possibly a bit of water until you have a beautiful, smooth texture. The coconut milk is perfect if you want a creamier consistency.

    Serve in bowls, garnished with a few fresh cilantro leaves.

    Tips and Variations

    • For a milder touch, add the coconut milk.
    • If you like chunky soups, you can also add some cooked red quinoa.
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