Go Back

Curried lentil and carrot soup

Here is another easy vegan and gluten-free soup, ideal for warming up our bodies and boosting our immune system. I made this curried lentil and carrot soup with fresh turmeric roots, but you can use turmeric powder, if you can’t find any.  Also, this version is quite mild but feel free to use more chilli powder, fresh or dried chilli. Serve it with roti or naan bread.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 1 clove of garlic
  • 500 g carrots
  • 2 Tbsp oil
  • 1 inch fresh turmeric or 1/2 tsp powder
  • 1 inch fresh ginger
  • 1 cup red lentils rinsed
  • 1 Tbsp tomato purée
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp paprika or chilli powder
  • 1 tsp dried curry leaves
  • 1 inch cinnamon bark
  • 1 star anise
  • 1 bay leaf
  • 1 tin chopped tomatoes
  • 500 ml vegetable stock approx.
  • Lime juice
  • To garnish : chopped coriander leaves and/or spring onion

Method
 

  1. Finely chop the onion, garlic, ginger and turmeric.
  2. Heat the oil in a large saucepan and gently fry the chopped veggies for about 5-8 minutes until tender. Roughly chop the carrots and add to the pan. Stir for a minute, then add the lentils, spices and tomato purée. Stir for a minute, then pour in the chopped tomatoes. Add the stock and bring to the boil.
  3. Cover and cook for 25 minutes. If it’s too thick add more stock.
  4. When the carrots are tender and the lentils are almost mushy, discard the cinnamon, bay leaf and star anise, then process the soup in a liquidiser or with a handheld blender to your desired consistency. I like it a bit textured.
  5. Taste, then stir in some lime juice and season the soup to your liking.
  6. Serve warm, garnished with chopped coriander leaves and/or spring onion.