Oriental Carrot-Lentil Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Difficulty: 1 (1 - 5)
- Categories: Dinner Lunch Soups & Stews
A warming, aromatic soup that combines earthy red lentils with sweet carrots and fragrant spices. This nourishing vegan soup features a blend of cumin, caraway, and turmeric that gives it a distinctly Middle Eastern character. Quick to prepare yet full of flavor, this vibrant orange soup makes for a satisfying lunch or light dinner option that's both healthy and comforting.
Ingredients Instructions
- Finely dice the onion and set aside.
- Peel the carrots and cut them into small pieces for faster cooking.
- Clean and dice the celery.
- Place the red lentils in a fine-mesh strainer and rinse thoroughly under cold water until the water runs clear.
- Heat the olive oil in a large pot over medium heat.
- Add the diced onions to the pot and sauté until they become translucent and soft, about 3-5 minutes.
- Add the prepared carrots and celery to the pot, along with the vegetable broth.
- Stir in all the spices - ground cumin, caraway, turmeric, black pepper, and salt.
- Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Cook for about 10 minutes or until the vegetables begin to soften.
- Add the rinsed red lentils to the pot and stir well to combine.
- Continue to simmer for another 10-12 minutes, or until the lentils are tender and beginning to break down.
- Remove the pot from heat and allow the soup to cool slightly for a few minutes.
- Use an immersion blender to purée the soup until smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
- Return the soup to the pot if needed, taste, and adjust seasonings as desired.
- Serve hot, optionally garnished with a drizzle of olive oil, fresh herbs, or a dollop of plant-based yogurt.
Notes
- This soup thickens as it cools due to the lentils. If reheating or if you prefer a thinner consistency, simply add a little more vegetable broth or water.
- For a more complex flavor, toast the spices in the olive oil for 30 seconds before adding the onions.
- Red lentils cook quickly and break down easily, which helps create the smooth texture of this soup without requiring heavy cream.
- This soup freezes very well - make a double batch and freeze portions for quick meals later.
- For a heartier meal, serve with a side of crusty bread or over a small portion of cooked rice or quinoa.