Curried Carrot and Lentil Soup

Name: Curried Carrot and Lentil Soup
Cook time: 30 min
Yield: 4 servings
Ingredients: 15 ml neutral oil; 150 g yellow onion finely chopped; 0.25 tsp fine salt; 12 g garlic minced; 15 g fresh ginger peeled and grated; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground turmeric; 2 tsp curry powder; 0.5 tsp red chili flakes; 500 g carrots peeled and cut into 1.5 cm pieces; 180 g red lentils rinsed; 900 ml vegetable stock; 400 ml coconut milk; 1.25 tsp fine salt; 0.5 tsp black pepper freshly ground; 30 ml lemon juice freshly squeezed; 250 ml water for adjusting consistency if needed; 10 g fresh cilantro chopped

A carrot- and red-lentil-based soup built with toasted spices, coconut milk, and lemon. The lentils dissolve slightly to thicken the pot while the carrots stay soft but intact enough to give texture.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

15 ml neutral oil
150 g yellow onion finely chopped
0.25 tsp fine salt
12 g garlic minced
15 g fresh ginger peeled and grated
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
2 tsp curry powder
0.5 tsp red chili flakes
500 g carrots peeled and cut into 1.5 cm pieces
180 g red lentils rinsed
900 ml vegetable stock
400 ml coconut milk
1.25 tsp fine salt
0.5 tsp black pepper freshly ground
30 ml lemon juice freshly squeezed
250 ml water for adjusting consistency if needed
10 g fresh cilantro chopped

Instructions

Heat the oil in a 6-liter soup pot over medium heat. Add the onion with a pinch of the salt and cook, stirring occasionally, until softened and translucent, then add the garlic and ginger and cook briefly until fragrant. The onion is soft and glossy, and the garlic-ginger aroma is noticeable without browning.
Stir in the cumin, coriander, turmeric, curry powder, and optional chili flakes. Cook for 30 seconds to toast the spices, then add the carrots and lentils and stir to coat. The spices smell toasted and the carrots and lentils are evenly coated.
Pour in the stock and bring the pot to a simmer. Reduce the heat to maintain a gentle simmer, cover partly, and cook until the carrots are tender and the lentils have mostly broken down. The carrots are easily pierced with a fork and the lentils are soft and thickening the broth.
Stir in the coconut milk, remaining salt, and black pepper. Simmer gently for 5 minutes, then add the lemon juice. If the soup is thicker than you want, loosen it with a little water. The soup looks creamy and cohesive, with no raw coconut smell and a balanced savory seasoning.
Taste and adjust salt or lemon if needed. Ladle into bowls and finish with chopped cilantro if using. The soup is hot, smooth or lightly textured as preferred, and the herbs brighten the surface.