Spiced carrot and lentil soup

Name: Spiced carrot and lentil soup
Cook time: 30 min
Yield: 6
Ingredients: 3 tbsp olive oil; 2 brown onions, diced; 6 cups peeled and roughly chopped carrot (about 750g); 3 tbsp roughly chopped ginger; 1 tbsp garam masala (depending on the strength of your spice mix, you may like to add more); 1 tbsp cumin seeds, freshly ground; ½ tbsp turmeric; 250g split red lentils; 1.5 litres vegetable stock (from a stock cube is fine); sea salt flakes, to season; 1½ cups Greek-style yoghurt; coriander leaves, to serve

Katrina Meynink

May 1, 2023

Budget-friendly and comforting carrot and lentil soup.Katrina Meynink

easyTime:< 30 minsServes:6

This is why soup exists. It is soul-restoring, simple, uses cupboard staples, is cheap and healthy. Winning on all fronts.

Ingredients

3 tbsp olive oil
2 brown onions, diced
6 cups peeled and roughly chopped carrot (about 750g)
3 tbsp roughly chopped ginger
1 tbsp garam masala (depending on the strength of your spice mix, you may like to add more)
1 tbsp cumin seeds, freshly ground
½ tbsp turmeric
250g split red lentils
1.5 litres vegetable stock (from a stock cube is fine)
sea salt flakes, to season
1½ cups Greek-style yoghurt
coriander leaves, to serve

Method

Step 1
Add the olive oil, brown onion and chopped carrots to a large pot. Cook, stirring regularly, for 5 minutes or until the onion has completely softened and become fragrant.
Step 2
Add the ginger and spices and cook until fragrant. Add the lentils and vegetable stock and simmer for 20–25 minutes or until the lentils are soft and the carrot has cooked through.
Step 3
Give everything a whiz in the pot using a stick blender, then stir through the yoghurt. If you feel the soup is too thick, you can stir through a little more stock, just give the soup some time to warm through if you are adding extra liquid.