Oh I do like a bit of spice in a bowl of soup, not too much but enough just to waken those taste buds. This is my first soup for autumn and I wanted to experiment with my fail safe carrot soup recipe, which is utterly delicious too I must add. Anyway, I think you’ll agree this tasty carrot and lentil soup, spiced with garam masala, fresh coriander and chilli is a real winner. Healthy and full of tantalising flavours, this is no boring lentil soup. It’s worth making just for the beautiful smell of the garam masala wafting from the kitchen. Enjoy!
Garam Masala Spiced Carrot and Lentil Soup
400g carrots (chopped in rounds)
100g red lentils
1 small onion (finely chopped)
1/2 tablespoon olive oil
Pinch of chilli flakes
1/4 teaspoon ground coriander
600ml hot chicken stock (or vegetable stock if you prefer)
1/2 teaspoon garam masala
Salt and black pepper
1 tablespoon chopped fresh coriander
1 red chilli (sliced in rounds)
1. Heat the olive oil in a large lidded casserole pan and sauté onion until soft.
2. Add the carrots, chilli flakes and ground coriander. Sauté until the carrots just start to soften.
3. Add the hot chicken stock, lentils and a grinding of black pepper. Bring to the boil, then simmer with the lid on for 30 minutes.
4. Stir through the garam masala and continue simmering for a further 10 minutes.
5. Allow to cool slightly, then transfer to a blender with an additional 100ml of water. Blitz until smooth. Check the seasoning, add salt and pepper if necessary.
6. Just before serving, stir through the fresh coriander and top with fresh chilli rounds, if you like. The fresh chilli will make the soup fiery hot, just omit if you don’t want the soup too hot.
This carrot and lentil soup would be great served at Bonfire night celebrations and will certainly keep you warm. I hope you like it.
Until next time.