Spiced Carrot & Red Lentil Soup

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Carrot(600 g)
• Green Lentils(200 g)
• Tomato paste(1 tbsp)
• Cumin(2 tsp)
• Ground Coriander(1½ tsp)
• Turmeric(½ tsp)
• Cinnamon(¼ tsp)
• Chili flakes(¼ tsp)optional
• Vegetable Broth(1.2 L)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Bread(4 slices)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Finely chop {Onion} and {Garlic}. Peel and slice {Carrot}. Rinse {Red Lentils}. Roughly chop {Fresh parsley} and cut {Lemon} into wedges.

   ~10 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Add {Onion} with {Salt} and cook until softened. Stir in {Garlic}, {Cumin}, {Ground Coriander}, {Turmeric}, {Cinnamon}, and {Chili flakes} for 1 minute until fragrant.

   ~8 min

3. 3

   Stir in {Tomato paste}, then add {Carrot}, {Red Lentils}, {Vegetable Stock}, and {Black pepper}. Bring to a boil, then lower the heat and simmer until the carrots and lentils are very soft.

   ~20 min

4. 4

   Blend the soup until smooth and velvety. Squeeze in half of {Lemon} and stir through most of the {Fresh parsley}. Add a splash of water if needed to loosen slightly, then taste and adjust seasoning.

   ~2 min

5. 5

   Ladle into bowls and serve with {Bread}, the remaining {Fresh parsley}, and the rest of the {Lemon} wedges alongside.

   ~0 min