Spiced Carrot & Red Lentil Soup
by Charlie McCarthy, Sr.
Cookware
- large saucepan
- stick blender or in a food processor
Ingredients
- 2 tsp cumin seeds
- chilli flakes
- 2 tbsp olive oil
- 600 g carrots
- 140 g split red lentils
- 1 L vegetable stock
- 125 ml milk or coconut milk
- plain yogurt
- naan breads
Instructions
Step 1
Heat a large saucepan and dry-fry the cumin seeds and a pinch of chilli flakes for 1 minute, or until they start to jump around the pan and release their aromas.
Step 2
Scoop out about half with a spoon and set aside. Add the olive oil, the carrots, the split red lentils, the hot vegetable stock and the milk or coconut milk to the pan and bring to the boil.
Step 3
Simmer for 15 minutes until the lentils have swollen and softened.
Step 4
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
Step 5
Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.