Easiest Way to Prepare Great Carrot, lentil and cumin spicy soup Cooking Basics for Newbies

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.

Carrot, lentil and cumin spicy soup is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Carrot, lentil and cumin spicy soup is something that I’ve loved my whole life.

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

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. 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.

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. 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.

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