CARROT LENTIL SOUP
This creamy carrot lentil soup is warming, cozy and perfect for a winter night in. It’s made with roasted carrots, garlic and Indian spices with protein- and iron-rich lentils for a nourishing bowl. Serve it with crunchy homemade croutons made from stale bread toasted in a pan with olive oil and salt, plus a drizzle of chili oil for a spicy kick. This recipe is for 2 main servings or 4 appetizers.
Servings: 4
Ingredients
- 500 g about 1 lb carrots, washed, tips trimmed, chopped
- 1 bulb garlic tip cut off so the cloves are visible
- 1 half onion peeled and roughly chopped
- 2 tsp Indian spice blend or garam masala
- 100 g 1/2 cup red lentils, washed
- 200 ml about 7 oz coconut milk
- 400 ml about 13 oz water or vegetable stock
- salt and pepper to taste
- olive oil to drizzle
For serving:
- bread croutons
- fresh cilantro or parsley chopped
- cracked pepper
- chili oil
Instructions
- Arrange the chopped carrots, garlic bulb and onion on a baking tray.
- Season with the Indian spices and drizzle with olive oil.
- Roast in the oven at 200°C or 390°F for about 40-50 minutes or until the carrots are soft and lightly browned. Add a splash of water to the tray if the edges dry out.
- Cook the lentils in a pot with water until softened.
- Transfer the roasted vegetables to a blender along with the cooked lentils. Add the coconut milk and vegetable stock or water, then blend until smooth and creamy. Adjust the thickness by adding more liquid if needed.
- Serve with homemade croutons, fresh herbs, cracked pepper and chili oil.