Spiced Carrot and Lentil Soup Recipe

As the cool breeze of autumn sets in and the leaves transform into a colorful mosaic, there’s nothing quite like a heartwarming bowl of Spiced Carrot and Lentil Soup to bring the family together. This recipe is a celebration of cozy evenings, where the gentle aroma of spices fills the air, and every spoonful bursts with comforting flavors. It’s a perfect dish for seasonal get-togethers or a quiet family dinner after a day of fall activities. With a rich blend of carrots, lentils, and spices, this soup is both nutritious and soul-soothing.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 cup red lentils, rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh herbs for garnish (such as cilantro or parsley)
• Optional: A dollop of cream

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Stir in the cumin, coriander, turmeric, and cinnamon, and cook for another 2 minutes to toast the spices.
4. Add the chopped carrots, red lentils, and vegetable broth. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the carrots and lentils are tender.
6. Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
7. Stir in the coconut milk and season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.
8. Ladle the soup into bowls and garnish with fresh herbs and a dollop of cream if desired. Serve warm.

Helpful Tips:

• Frozen Carrots: If you’re short on time, you can use frozen carrots. Just adjust the cooking time accordingly.
• Spice Levels: Adjust the spices to suit your taste. Add a pinch of chili powder for an extra kick.
• Blending: If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.

Storage Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove before serving.

Pairings:

This Spiced Carrot and Lentil Soup pairs wonderfully with a loaf of crusty bread or a side of garlic naan. Serve alongside a steaming mug of herbal tea or a crisp apple cider to complete your autumn meal.

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