Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- 3 large carrots, peeled and chopped
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
- Coconut milk or yogurt for serving (optional)
Instructions:
1. Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Sauté until softened and fragrant, about 5 minutes.
2. Add Spices and Vegetables:
- Stir in ground cumin, ground coriander, ground turmeric, and ground ginger. Cook for another minute until spices are aromatic.
- Add chopped carrots and rinsed red lentils to the pot. Stir to combine with the spices and aromatics.
3. Simmer the Soup:
- Pour in vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for about 20-25 minutes, or until the carrots and lentils are tender.
4. Blend the Soup:
- Once the carrots and lentils are cooked, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious as the soup will be hot.
5. Season and Serve:
- Season the soup with salt and pepper to taste. Adjust seasoning if needed.
- Ladle the spiced carrot and lentil soup into bowls. Garnish with fresh cilantro or parsley if desired.
- Optionally, swirl in a dollop of coconut milk or yogurt for added creaminess before serving.
6. Enjoy:
- Serve the spiced carrot and lentil soup hot, alongside crusty bread or a side salad for a satisfying meal.
Note: You can adjust the thickness of the soup by adding more broth if desired. Additionally, feel free to customize the spice level according to your preference by adjusting the amount of spices used.