Description
A nourishing and comforting soup that combines carrots and red lentils with aromatic spices and sesame oil, perfect for cozy dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1 pound carrots, peeled and chopped
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- 1 tablespoon sesame oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons toasted sesame seeds, for garnish
- Fresh cilantro, chopped, for garnish (optional)
- Sriracha or chili oil, for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for about 30 seconds, stirring constantly until the spices are fragrant.
- Add the chopped carrots and rinsed red lentils to the pot, stirring well to combine.
- Pour in the vegetable broth, ensuring that the carrots and lentils are fully submerged.
- Bring the soup to a boil, reduce the heat to low, cover, and simmer for about 20-25 minutes until the carrots are tender and the lentils have thickened the soup.
- For a smoother texture, blend the soup using an immersion blender directly in the pot or transfer the soup in batches to a regular blender and blend until smooth.
- Stir in the sesame oil.
- Season the soup with salt and freshly ground black pepper to taste, adjusting the cayenne pepper if desired.
- Ladle the soup into bowls and garnish with toasted sesame seeds and chopped cilantro, if using. Drizzle with Sriracha or chili oil for an extra kick of heat, if desired.
Notes
Adjust spice levels according to preference. Can incorporate coconut milk for creaminess or add vegetables like sweet potatoes or greens for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, carrots, lentils, spicy, vegan, healthy