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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, carrot, lentil and cumin spicy soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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.

Carrot, lentil and cumin spicy soup is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Carrot, lentil and cumin spicy soup is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook 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. Take 600 grams grated carrots
  2. Take 1 chopped onion
  3. Take 1 clove of garlic optional chopped
  4. Prepare 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. Get 1 tsp chilli flakes
  10. Get 140 grams red split lentils
  11. Make ready 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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