Carrot, lentil and cumin spicy soup
Carrot, lentil and cumin spicy soup

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, carrot, lentil and cumin spicy soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Carrot, lentil and cumin spicy soup is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Carrot, lentil and cumin spicy soup is something that I have loved my whole life.

Dry-fry the remaining cumin seeds and chilli flakes just until fragrant. Make a space in the pan then add the cumin and chilli flakes, warm them through. When you get the aroma coming through take out a tsp of the spices and set aside for toasting later. Throw in the grated carrot and stir, then add the hot stock stir again.

To get started with this recipe, we have to prepare a few components. You can have carrot, lentil and cumin spicy soup using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Carrot, lentil and cumin spicy soup:
  1. Prepare 600 grams grated carrots
  2. Take 1 chopped onion
  3. Make ready 1 clove of garlic optional chopped
  4. Get 1000 ml stock (I used several veggie stock cubes)
  5. Take 2 tsp cumin seeds
  6. Make ready 1 tsp paprika
  7. Get 1 tbsp olive oil or spray oil
  8. Get 125 ml milk (optional)
  9. Make ready 1 tsp chilli flakes
  10. Prepare 140 grams red split lentils
  11. Take Good pinch of salt and pepper

The key to building concentrated vegetable flavor is giving the carrots and shallots enough time to release water before adding the cumin, turmeric, and ginger. Add the chopped carrots and cumin seeds, and fry for a few more minutes. Don't overdo it, or the onions will burn. Allow to cool, then blend the soup (in batches) in a jug blender until smooth.

Instructions to make Carrot, lentil and cumin spicy soup:
  1. Chop the onion, add the olive oil to a large pan, on a gentle heat slowly fry the onion. Whilst the onion is softening grate the carrots.
  2. Make a space in the pan then add the cumin and chilli flakes, warm them through. When you get the aroma coming through take out a tsp of the spices and set aside for toasting later.
  3. Throw in the grated carrot and stir, then add the hot stock stir again.
  4. Pour in the lentils, stir and add paprika and a good pinch of salt and pepper! Add the optional milk now.
  5. Leave to simmer for 30 minutes or until the red lentils have softened. Once it’s all cooked through using a hand blender blitz, then serve!! Enjoy

Don't overdo it, or the onions will burn. Allow to cool, then blend the soup (in batches) in a jug blender until smooth. This spiced carrot and lentil soup is like a lovely hug in a bowl! Cosy, warming, filling and easy to make, it's the perfect soup for chilly Autumn days. Packed with warming spices like garam masala and cumin and with a gentle hint of chilli this soup is a treat for the senses.

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