Carrot, Cumin & Red Lentil Soup



  • 650g carrots, grated
  • 150g red lentils, washed
  • 1 onion, finely chopped
  • 1 Tbs ginger, grated
  •  2-3 tsps cumin seeds
  • 1 liter vegetable stock
  • 1 fresh green chilli, sliced length-wise
  • 1tbs of Ghee
  • salt and pepper
  •  handful of coriander leaves, coarsely chopped

1. In a frying pan, dry roast the cumin seeds until they begin to pop in the pan –
approx. 1-2 minutes. Remove seeds and set aside about 1 teaspoon.
2. In a large pot heat up the ghee and sauté the onions until
translucent. Add the cumin seeds, chili and ginger, then add the carrots and lentils
and mix. Finally add the stock and bring to a boil. Reduce the heat and simmer
for approx. 15 minutes. The lentils should be soft and swollen.
3. Remove from heat then purée the soup with a hand held purée machine or in a
blender until smooth. Place back on the heat and allow the soup to heat through
again but do not let it boil. Season to taste and serve with a sprinkling of
coriander leaves, a tablespoon of yoghurt and the remaining roasted cumin seeds.


Happy Cooking!