Ingredients
- Carrots: 4 medium, peeled and chopped
- Red lentils: ½ cup, rinsed
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Ginger: 1-inch piece, grated (optional)
- Vegetable stock: 4 cups
- Olive oil: 1 tbsp
- Turmeric powder: ½ tsp
- Cumin powder: ½ tsp
- Salt: to taste
- Black pepper: to taste
- Lemon juice: 1 tbsp
- Fresh coriander: for garnish
Preparation
Heat olive oil in a large pot over medium heat.
Sauté onion, garlic, and ginger (if using) until fragrant and translucent.
Add turmeric and cumin powder, stirring for a minute to toast the spices.
Stir in chopped carrots and rinsed red lentils. Mix well to coat with spices.
Pour in the vegetable stock and bring the mixture to a boil.
Lower the heat and let it simmer for 20–25 minutes, until the carrots and lentils are soft.
Blend the soup using an immersion blender or in batches in a regular blender until smooth.
Return to the pot, season with salt, black pepper, and lemon juice. Adjust consistency with water if needed.
Serve hot, garnished with fresh coriander.
Serving Size: Serves 3–4 bowls.
Notes
- For added creaminess, swirl in a spoonful of yogurt or coconut milk before serving.
- This soup is rich in protein and fiber, making it a healthy, satisfying meal.
