Savory Spiced Carrot and Lentil Soup with Sesame Twist
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients:
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons olive oil
1 medium yellow onion, finely chopped
1 teaspoon ground chili flakes (adjust to taste)
2 cloves garlic, minced
2-inch piece of ginger, peeled and minced
1 ½ lbs carrots, scrubbed and chopped
Sea salt and ground black pepper, to taste
½ cup split red lentils, rinsed
5 cups chicken stock
¼ cup tahini
1 ½ teaspoons toasted sesame oil
1 teaspoon soy sauce
2 teaspoons lemon or lime juice
Instructions:
Begin by toasting the cumin and coriander seeds in a large soup pot over medium heat. Stir occasionally until fragrant, about 45 seconds to 1 minute. Remove from heat, let cool, then grind into a powder using a spice grinder. Set aside.
In the same pot, heat olive oil over medium heat. Add chopped onions and sauté until soft and translucent, about 7-8 minutes.
Stir in ground cumin, coriander, and chili flakes. Cook for 1 minute. Add minced garlic and ginger, continue cooking until fragrant, about 1 minute.
Add chopped carrots, salt, and pepper to the pot. Stir to coat with spices and onions. Add red lentils and chicken stock, stir well.
Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered until carrots are tender, about 30 minutes.
Carefully transfer the mixture to a blender. Add tahini, sesame oil, and soy sauce. Blend until smooth. Add water if needed to achieve desired consistency.
Return the blended soup to the pot. If necessary, adjust consistency with water and bring to a boil. Stir in lemon or lime juice.
Taste and adjust seasoning if necessary. Serve hot, garnished with chopped cilantro, drizzled tahini, chili oil, and sesame seeds if desired.
Equipment:
Blender
Recipe Notes:
Continued on next page (page 2)
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