I love soups you guys. Like really, I could have it for a week straight and not get tired of it. I even have soup for breakfast sometimes. O yeah, I’m a rebel like that. As you know it’s soup season and I’m sharing one of my go-to soups with you. I make this for my family all the time. This red lentil, carrot and coconut soup is delicious and super easy to make.
2 tsp cumin seeds
2 tbsp olive oil
600 gr carrots (diced small)
140 gr red lentils (split or whole)
1 union (chopped small)
125 ml coconut milk
Salt (to taste)
Peper (to taste)
Chilly flakes (to taste)
1 l water (or vegetable stock)
Start out by peeling the carrots and chop them into small pieces. Heat a pan up and dry fry the cumin seeds and the chilli flakes on medium heat until they are toasted. This step is key so don’t skip it. Toasting the cumin and chilli flakes allows them to release their aromas. Take out about half of the cumin seeds. Keep them for garnish later. Add the olive oil to the pan and the chopped carrots. If you want you can saute an onion in the olive oil for a few minutes before adding the carrots.
I like to sweat off the carrots before adding the water or stock. Add salt and pepper to taste and let the carrots cook for about 10 minutes. If you are using stock don’t add salt and pepper to the carrots. After the 10 minutes add the lentils to the soup. Let boil for 15 minutes until the lentils are all cooked and break up completely. Now it’s time to add the coconut milk to the soup to warm through. Use an immersion blender (stick blender) or food processor to whizz up the soup if you want it smooth. Leave it as is if you like it chunky. At this point, it’s totally up to you if you want to add more liquid (water or coconut milk) to your soup depending on how thick you like it.
Plate your soup and serve it with fresh salad and warmed up mini pita bread like I did here or just have it as is. Sprinkle the leftover cumin seed and make it pretty with some parsley leaves and a swish of the coconut milk and olive oil.