Spiced Carrot and Red Lentil Soup

Ingredients

• extra virgin olive oil 1 tablespoon
• fresh ginger root 2 tablespoons
• garlic clove 4 cloves
• ground cumin 2 teaspoons
• dried chilli flakes 0.25 teaspoons
• turmeric powder 1 teaspoon
• carrot 4 cups
• canned tomatoes 2 cans
• red lentils 1 cup
• salt 0.5 teaspoons
• vegetable stock 3 cups
• coconut milk 1 cup
• apple cider vinegar 2 tablespoons
• maple syrup 1 tablespoon

Tools

• large pot
• Dutch oven
• spoon
• immersion blender
• slow cooker

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the fresh ginger, garlic, ground cumin, red chili flakes, and ground turmeric, and cook, stirring constantly, until fragrant.
2. Add the carrot, diced tomatoes, red lentils, kosher salt, and vegetable broth. Stir until well combined.
3. Cover, bring to a boil, then reduce to a simmer. Cook until the carrot is soft and the red lentils begin to soften and break apart, stirring occasionally.
4. Stir in the coconut milk, apple cider vinegar, and maple syrup until combined.
5. Blend the soup until just barely smooth using an immersion blender. Alternatively, blend in batches in a blender and return the soup to the pot.
6. Taste and add more salt or apple cider vinegar if desired. Serve with toppings of choice.
7. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the fresh ginger, garlic, ground cumin, red chili flakes, and ground turmeric, and cook, stirring constantly, until fragrant. Turn off the heat and add a splash of broth to loosen any browned bits. This step can be skipped and the spices can be added directly to the slow cooker with the remaining ingredients.
8. Transfer the cooked spice mixture to a slow cooker with the carrot, diced tomatoes, red lentils, kosher salt, and vegetable broth. Stir until well combined.
9. Cover and cook until the carrot is soft and the red lentils begin to soften and break apart.
10. Stir in the coconut milk, apple cider vinegar, and maple syrup.
11. Blend until just barely smooth using an immersion blender, or blend in batches in a blender and return the soup to the cooker or pot.
12. Taste and add more salt or apple cider vinegar if desired. Serve with toppings of choice.

Learn More

Explore related articles and tips for this recipe.