Spiced Carrot & Lentil Soup

Name: Spiced Carrot & Lentil Soup
Cuisine: Asian, Indian
Ingredients: 2 tspn cumin seeds; pinch dried chilli flakes; 2 tblspn olive oil; 600gm carrots, coarsely grated (no need to peel); 140gm dried red lentils, rinsed; 1 litre vegetable or chicken stock; 1/2 cup milk; yogurt; naan bread; coriander leaves

4 steps

I added a little onion jam..even more delicious!

Updated at: Wed, 16 Aug 2023 20:33:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories346.5 kcal (17%)

Total Fat10.8 g (15%)

Carbs50.9 g (20%)

Sugars11.1 g (12%)

Protein14.1 g (28%)

Sodium951.4 mg (48%)

Fiber8.1 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tspncumin seeds

dried chilli flakes

2 tblspnolive oil

600 gmcarrots

coarsely grated, no need to peel

140 gmdried red lentils

rinsed

1 litrevegetable stock

or chicken

½ cupmilk

To serve:

yogurt

naan bread

coriander leaves

Instructions

Step 1

Heat a large saucepan and dry-fry cumin seeds and chilli flakes for 1 minute. Scoop out about half with a spoon & set aside.

Step 2

Add olive oil, grated carrots, lentils, stock & milk to the pan and bring to the boil. Simmer for 20 minutes, or until lentils have swollen & softened.

Step 3

Whizz soup with stick blender or food processor until smooth (or leave it chunky if preferred).

Step 4

Season to taste with salt & freshly ground pepper. Serve with dollop of plain yogurt, sprinkling reserved toasted spices & coriander leaves, accompanied by warmed naan bread.