Carrot soup-puree with spices and red lentils
4 servings
60 minutes
Carrot soup puree with spices and red lentils is a cozy and aromatic dish that warms on cold days. Its roots trace back to traditional European cuisines where carrots and legumes have long been used in nutritious soups. The bright sweetness of carrots harmoniously complements the spicy notes of cumin and the heat of chili flakes, creating a deep, rich flavor. Red lentils give the soup a delicate creamy texture, while milk and broth make it especially velvety. Serving with yogurt and toasted coriander adds freshness and sophistication. This soup is not only tasty but also healthy: rich in vitamins, fiber, and protein, it's perfect for a healthy diet. Easy to prepare, it makes an excellent option for a light dinner or warming lunch.
1
Wash the carrots well and grate them on a coarse grater without peeling.
- Carrot: 600 g
2
Heat a large pot over medium heat. Add cumin seeds and chili flakes, and sauté for a minute until fragrant. Transfer half of the seeds to a plate.
- Cumin seeds (jeera): 2 teaspoons
- Chili pepper flakes: pinch
3
Add olive oil, carrot, lentils, broth, and milk. Bring to a boil, reduce heat, and cook for 15 minutes until the lentils are soft.
- Olive oil: 2 tablespoons
- Carrot: 600 g
- Red lentils: 140 g
- Vegetable broth: 1 l
- Milk: 125 ml
4
Remove from heat and blend with a hand blender until pureed. Pour into plates, add a small amount of yogurt to each, and sprinkle with toasted coriander.
- Natural yoghurt: to taste