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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, carrot, lentil and cumin spicy soup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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. How to Make Spiced Carrot and Lentil Soup: Start by sweating the onion and celery, heat the oil in a large The soup is done once the carrots are tender and the lentils are cooked.

Carrot, lentil and cumin spicy soup is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Carrot, lentil and cumin spicy soup is something which I’ve loved my whole life.

To begin with this recipe, we have to first 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. Prepare 600 grams grated carrots
  2. Get 1 chopped onion
  3. Get 1 clove of garlic optional chopped
  4. Get 1000 ml stock (I used several veggie stock cubes)
  5. Take 2 tsp cumin seeds
  6. Take 1 tsp paprika
  7. Prepare 1 tbsp olive oil or spray oil
  8. Get 125 ml milk (optional)
  9. Make ready 1 tsp chilli flakes
  10. Take 140 grams red split lentils
  11. Make ready Good pinch of salt and pepper

Dry fry cumin and chilli in a large saucepan over a low heat until the aromas are released. Scoop out half and set aside. Try our spicy carrot and lentil soup. Add carrots, lentils, cumin, coriander, stock and black pepper.

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

Serve hot with fresh crusty bread. A savory lentil soup full of vegetables is made with a light touch of tomato and spices. My first time using lentils and I feel it was a success. I'm a spice head and also recovering I will make again but will use a little more carrot and celery. My husband is vegan so I of course used.

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