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Easy Carrot Lentil Soup
ET Food Voyage
Healthy, warmining, comforting - with warm spices plus a squeeze of lemon - there's nothing to not love about this Carrot Lentil Soup!
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Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Course
Appetizer, Lunch
Cuisine
Middle Eastern
Calories
120
kcal
Ingredients
1
tbsp
Olive Oil
1
medium
Onion
diced/chopped
2
cloves
Garlic
finely chopped
1-inch
piece
Ginger
grated
1
medium
Carrot
diced/chopped
1
tsp
Cumin Powder
½
tsp
Turmeric Powder
1
tsp
Paprika
1
cup
Red Lentils
washed & rinsed
3
cups
Chicken Stock
or vegetable stock
½
tsp
Salt
to taste
½
tsp
White Pepper
Fresh Coriander Leaves
for garnish
1
Lemon
plus more for serving
2
tbsp
Double Cream
Instructions
Heat oil in a large pot over medium heat. Saute onions for 5 minutes until golden in colour.
1 tbsp Olive Oil,
1 medium Onion
Add in both ginger and garlic. Cook for another 2 minutes.
2 cloves Garlic,
1-inch piece Ginger
Stir in cumin powder, turmeric powder, and paprika. Cook for a few minutes until the raw smell cooks off.
1 tsp Cumin Powder,
½ tsp Turmeric Powder,
1 tsp Paprika
Toss in carrots and stir for a minute. Then add in the lentils. Mix to combine.
1 medium Carrot,
1 cup Red Lentils
Stir in chicken stock. Bring to a boil, then reduce to low heat and cover. Allow to simmer for 20 minutes.
3 cups Chicken Stock
Using a hand blender, blitz the mixture until smooth. Season with salt and white pepper.
½ tsp Salt,
½ tsp White Pepper
Squeeze in lemon juice and then stir in double cream if using. Garnish with fresh coriander leaves and serve immediately.
Fresh Coriander Leaves,
1 Lemon,
2 tbsp Double Cream
Keyword
Soup