Spiced Roasted Carrot & Lentil Soup
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Recipe Intro From modernfoodstories
Spice up your life with this Spiced Roasted Carrot & Lentil Soup! Packed with plant-based protein, this hot & spicy soup is perfect for vegans, vegetarians, and omnivores alike. Garnish with pickled beets, coriander leaves, and croutons for a pop of color.
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Prep time 20mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
Soup
- 2 tablespoons olive oil, or coconut oil
- 3 large carrots, diced
- 1 medium onion, diced
- 2 ribs celery, diced
- 1 1/2 tablespoons ginger, minced
- 3 large garlic cloves, minced
- 1 1/3 cups lentils, rinsed and drained
- 5 cups vegetable stock
- 2 whole bay leaves
- 1 tablespoon mild curry powder
- 2 teaspoons ground cumin
- 2 tablespoon (20 grams) tomato, puree
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup coconut milk
- 1 1/2 teaspoon apple cider vinegar
ingredients
Garnish
- 2 tablespoons olive oil, or coconut oil
- 2 inch piece ginger, thinly sliced
- 1 small red chilli, thinly sliced
- 2 whole garlic cloves, thinly sliced
- 2 tablespoons fresh coriander leaves
- beet kraut, optional for garnish
- croutons, optional for garnish
Method
Soup
Step 1
Heat 2 tbsp olive or coconut oil in large soup pan over medium heat.
Step 2
Add carrot, onion and celery. Fry for 4 - 5 mins until carrots soften.
Step 3
Add ginger, garlic, spices, bay leaves, lentils, salt and pepper. Fry for 1 min.
Step 4
Add tomato puree and vegetable stock. Bring to boil then simmer for 20 - 25 mins or until lentils are cooked to your liking + the soup is thick.
Step 5
Add coconut milk and apple cider vinegar. Adjust seasoning and spice to taste.
Garnish
Step 1
Heat oil in a clean pan.
Step 2
Add ginger, garlic and chilli. Fry for 1 - 2 mins until crisp. Add the coriander for the last 30 secs - 1 min.
To serve
Step 1
Spoon soup into bowls and top with garnish, kraut, croutons and a drizzle of coconut milk if desired.