This Carrot and Lentil Soup is the ideal dish for those who like a spicy and flavorful cuisine.
First, here is the list of the different ingredients you will need to make this Carrot and Lentil Soupe that Serves 4-6
- 1 tbsp extra-virgin olive oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 tbsp grated ginger
- 2 tsp mild curry powder
- 2 tbsp tomato purée
- 750g or 3 cups carrots, chopped
- 100g or 1/2 cup dried red lentils, rinsed and drained
- 400g or 2 cups or so tin chopped tomatoes
- 1 litre or 4 1/4 cups vegetable stock
- Juice of 1 lemon
- Vegetable oil for frying
- 4-5 garlic cloves, finely sliced
- 4cm or 2 inches fresh ginger, sliced into long, fine matchsticks
Now, here are the few steps you need to follow to make this Carrot and Lentil Soup with a preparation time of 15 minutes and a Simmering time of 35-40 minutes
1 Heat the oil in a large pan over a medium heat. Add the onion, garlic, ginger and chilli, then cook, stirring, for 3-4 minutes until soft. Add the curry powder and tomato purée, then cook for a further 1 minute or until it smells fragrant. Stir in the carrots and lentils, then add the tomatoes, stock and 1 litre water. Season, then bring to the boil and turn the heat to low. Cover and simmer for 35-40 minutes until the carrots are tender.
2 Allow the soup to cool slightly, then blend using a stick blender/ food processor until smooth. Stir in the lemon juice.
3 For the garnish, heat a Tbsp of oil in a small pan over a medium high heat. Add the garlic and ginger and fry, stirring, for 1-2 minutes until golden and crisp.
Remove and drain on kitchen paper.
4 Serve the soup hot, topped with the crispy garlic and ginger.