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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, carrot, lentil and cumin spicy soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Carrot, lentil and cumin spicy soup is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Carrot, lentil and cumin spicy soup is something that I have loved my whole life.

A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker. Try our spicy carrot and lentil soup.

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

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

Add the chopped carrots and cumin seeds, and fry for a few more minutes. Don't overdo it, or the onions will burn. Add the lentils and the vegetable stock, then bring to the boil, reduce the heat. Cumin, turmeric, coriander, paprika and cinnamon compliment the red lentils and carrots, creating a creamy, filling soup.

Steps 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

Last year I shared a slightly different recipe for Moroccan Red Lentil Soup. Today's soup uses that soup as the base but adds in carrots along with a few additional ingredients. SPICY CARROT AND CUMMIN SOUP RECIPE - Here's a vegetarian soup recipe with a bit of a kick. Dry fry cumin and chilli in a large saucepan over a low heat until the aromas are released. Scoop out half and set aside.

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