Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, carrot, lentil and cumin spicy soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Carrot, lentil and cumin spicy soup is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. 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. 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. Blend the soup with a hand-held blender until it is smooth.
To get started with this recipe, we have to prepare a few ingredients. You can have carrot, lentil and cumin spicy soup using 11 ingredients and 5 steps. Here is how you cook it.
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The ingredients needed to make Carrot, lentil and cumin spicy soup:
- Take 600 grams grated carrots
- Get 1 chopped onion
- Get 1 clove of garlic optional chopped
- Make ready 1000 ml stock (I used several veggie stock cubes)
- Make ready 2 tsp cumin seeds
- Get 1 tsp paprika
- Take 1 tbsp olive oil or spray oil
- Take 125 ml milk (optional)
- Take 1 tsp chilli flakes
- Prepare 140 grams red split lentils
- Prepare Good pinch of salt and pepper
Add the lentils and the vegetable stock, then bring to the boil, reduce the heat. Try our spicy carrot and lentil soup. Add the oil, carrots, stock, lentils and milk to the saucepan then bring to the boil. Blitz the soup in a liquidiser or with a stick blender.
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Instructions to make Carrot, lentil and cumin spicy soup:
- 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.
- 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.
- Pour in the lentils, stir and add paprika and a good pinch of salt and pepper! Add the optional milk now.
- 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
Add the oil, carrots, stock, lentils and milk to the saucepan then bring to the boil. Blitz the soup in a liquidiser or with a stick blender. Season and serve with a dollop of sour cream and the spices you set aside earlier. Add carrots, lentils, cumin, coriander, stock and black pepper. Serve hot with fresh crusty bread.
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