Spiced Carrot and Lentil Soup

Before you dip your spoon into your bowl of soup, you could sprinkle, drizzle, swirl or squeeze a little extra beauty on top!

The toppings on this carrot and lentil soup will make the soup over-the-top delicious. Besides making the soup more filling, they make it look more festive too. If you’ve ever looked at a pureed soup and saw baby food looking back, you know what I mean ;-). Luckily this soup is quite easy to make. Enjoy!

Ingredients

  • Olive oil IMG_3708
  • 250 gram red lentils
  • 1 winter carrot
  • 1 onion
  • 2 garlic cloves
  • 1 cm fresh ginger
  • 1/4 fresh red pepper
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 2 cubes vegetable broth
  • 1 small can tomato puree
  • A dash of coconut milk
  • Pepper and salt to taste

Toppings

  • Rice – prepared according to package instructions
  • Red lentils
  • Carrot slices
  • Sprouts
  • Red pepper slices
  • Roasted cashew nuts

Method

  • Boil one liter water in the water boiler.
  • Chop the carrot, onion, garlic, ginger and red pepper into small pieces (no need to chop it too small, you will puree it later)
  • Heat oil in a stock pot
  • Fry the onion, garlic, ginger and red pepper
  • Add the herbs and fry for a moment and deglaze it with a tablespoon tomato puree
  • Add the carrot and red lentils and stir
  • Add the water and vegetable broth
  • Bring everything to boil and let it boil over low heat for about 20-30 minutes
  • Stir once in a while and add some extra water if the soup gets too thick
  • If the carrot is soft, you can puree the soup
  • Finally, add some coconut milk and don’t forget to taste 😉
  • This soup is really nice in combination with the toppings, and they make it look beautiful too!

I would love it if you let me know if you tried this recipe and what you think of it! You can share your pictures on Instagram by using #spotavegan or tag @spotavegan

Bon appétit!

Xx Charlie

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