Author Notes
I’ve been making this simple little carrot soup for a couple of years, using a recipe from Heidi at 101 Cookbooks as my starting point. I add red lentils to lend the soup some body and provide protein plus ginger to liven everything up a bit. Round things out with some good bread and maybe a salad for a healthy meal you can get on the table in under 30 minutes. I like to serve this soup with a big dollop of cumin-spiced yogurt and a scattering of fresh cilantro. If you’re in the anti-cilantro camp, some thinly sliced scallions or chives might be nice instead. —lindsay | please pass the peas
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Ingredients
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2 tablespoons
olive oil
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1
large onion, chopped
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2
cloves garlic, minced
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2 tablespoons
minced or grated ginger
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1.5 pounds
carrots, sliced into rounds about 1/2" thick
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2/3 cup
red lentils
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6 cups
vegetable stock or water (I like a mix of about half and half)
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juice from 1 small lemon
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salt
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2/3 cup
plain yogurt (preferably Greek, nonfat is fine)
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1/4 teaspoon
cumin
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2 tablespoons
cilantro
Directions
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Warm the olive oil in a dutch oven or heavy soup pot over medium heat. Add the onion and garlic, sautéing until the onion softens and begins to turn translucent, about five minutes.
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Add the minced ginger and sauté, stirring frequently, for about a minute more.
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Add the sliced carrots, the lentils and the stock/water. Bring everything to a boil then lower the heat, cover the pot and simmer, stirring occasionally, for about 15 minutes or until the carrots are soft and the lentils are completely cooked. Remove from heat.
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Use an immersion blender to puree the soup, then stir in the lemon juice and add salt, to taste.
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n a small bowl, stir together the cumin and yogurt. Roughly chop the cilantro and set aside. To serve, ladle the soup into bowls and top with a generous spoonful of the spiced yogurt and a pinch of fresh cilantro.
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