Carrot & Red Lentil Soup with a Hint of Cumin

Printable version of recipe here.

Ingredients

650g carrots, grated
150g red lentils, washed
1 onion, finely chopped
2-3 tablespoons black cumin seeds
1 liter vegetable stock
125 ml cream
sprinkling of dried chili flakes
a good glug of peanut oil
salt and pepper
handful of coriander leaves, coarsely chopped

Method

1. In a non-stick frying pan, dry roast the cumin seeds until they begin to pop in the pan – approx. 1-2 minutes. Remove about 1 tablespoon and set aside.
   
   
2. In a large pot heat up the glug of peanut oil and sauté the onions until translucent. Add the cumin seeds and chili flakes, ten add the carrots and lentils and mix. Finally add the stock and bring to a boil. Reduce the heat and simmer for approx. 15 minutes. The lentils should be soft and swollen.
   
   
3. Remove from heat and add the cream, then purée the soup with a hand held purée machine or in a blender until smooth. Place back on the heat and allow the soup to heat through again but do not let it boil. Season to taste and serve with a sprinkling of coriander leaves and the remaining roasted cumin seeds.

Serve the soup with a dollop of fresh natural yogurt and some naan bread.

The soup is fairly thick but if you prefer it thinner just add some more vegetable stock. Make sure to taste it before you season it though as the stock can be fairly salty.

Ingredients:

600g carrots - peeled and cut into bite size cubes.
1 large onion - chopped
1 tablespoon fresh ginger - finely chopped
25g unsalted butter
2 cloves garlic - minced
675 ml stock
finely grated zest of one lemon
55ml sour cream
fresh chives - chopped

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Method:

Melt butter in a large heavy pot. Add the onions and cook for a few minutes until soft. Put in the ginger and garlic and cook for a further 2 to 3 minutes.

Add the chopped carrots to the pot and sauté for a few minutes. Pour in the stock and bring to the boil. Reduce heat and simmer for about 20 minutes until carrots are tender.

In a small bowl combine the sour cream and the grated lemon rest. Cover and cool in the fridge.

Allow the soup to cool, then pureé the soup. Return the soup to the heat and season with salt and pepper. Bring to a quick boil. Just before serving add some more fresh ginger.

Pour the soup in bowls and place a dollop of the lemon cream in the middle of the soup. Garnish with chives.