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Spicy Sesame Carrot Soup with Red Lentils

A comforting and flavorful soup that combines the natural sweetness of carrots with hearty red lentils, accented by fragrant spices and nutty sesame oil.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Global, vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium Carrots The main star; provide sweetness; substitute with sweet potatoes for a different flavor.
  • 1 medium Onion Adds depth; swap with leeks for a milder taste.
  • 2 cloves Garlic Brings aroma; use shallots if you are averse to garlic.
  • 1 inch Ginger, fresh Infuses heat and flavor; ground ginger can be used in a pinch.
Legumes
  • 1 cup Red Lentils Add heartiness and protein; can replace with yellow lentils or split peas if unavailable.
Liquids
  • 4 cups Vegetable Broth Provides a base; chicken broth can serve for a meaty profile.
  • 2 tbl Soy Sauce Adds umami flavor; tamari can be used for a gluten-free option.
  • 1 tbl Sesame Oil Gives a nutty essence; olive oil can replace but without the same depth.
Spices
  • 1 tsp Cumin Earthy and warm; coriander offers a vibrant alternative.
  • 1 tsp Coriander Enhances the soup; consider fennel seeds for a unique twist.
  • 1 tsp Turmeric
  • 1 tsp Red Pepper Flakes Adjust for desired spiciness.
Garnishes
  • 1 lime Lime Wedges For garnish; fresh lemon juice works well too.
  • 1/4 cup Fresh Cilantro Brightens the soup; omit if desired but brings freshness.

Method
 

Preparing the Soup
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  4. Add the ground cumin, coriander, turmeric, and red pepper flakes. Cook for another minute to release the spices’ aromas.
  5. Mix in the red lentils and sliced carrots, ensuring they are well-coated with the spice mixture.
  6. Pour in the vegetable broth, increase the heat to high, and bring to a boil.
  7. Once boiling, reduce the heat to a simmer. Cook for approximately 20-25 minutes, or until the lentils and carrots are tender.
Finishing the Soup
  1. Remove the pot from heat. Use an immersion blender to blend the soup to your desired consistency. For a smoother soup, blend until completely smooth.
  2. Stir in the soy sauce and sesame oil, tasting and adjusting seasoning with salt and black pepper as needed.
  3. Ladle the soup into bowls, garnishing each with toasted sesame seeds and fresh cilantro leaves. Serve hot with lime wedges on the side for an extra zing.

Notes

Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to five days. The soup freezes beautifully for up to three months.