Description
Jamie Oliver’s Carrot and Lentil Soup is a wholesome, creamy, and hearty dish made from a combination of carrots, lentils, and aromatic spices. The lentils provide body and protein, while the carrots bring natural sweetness. It’s a healthy, fiber-rich soup that’s perfect for any meal.
Ingredients
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- 2 tablespoons olive oil
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- 1 onion, chopped
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- 2 cloves garlic, minced
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- 5 large carrots, peeled and chopped
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- 1 cup red lentils, rinsed
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- 1 liter (4 cups) vegetable stock
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- 1 teaspoon ground cumin
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- 1 teaspoon ground coriander
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- 1/2 teaspoon turmeric (optional)
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- Salt and pepper to taste
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- Fresh coriander (cilantro) or parsley for garnish
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- Lemon wedges for serving (optional)
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Stir in the chopped carrots, ground cumin, ground coriander, and turmeric (if using). Cook for about 3-5 minutes to allow the carrots to soften slightly and the spices to release their flavors.
Add the rinsed red lentils to the pot, followed by the vegetable stock. Stir well to combine, then bring the mixture to a boil. Once it starts boiling, reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the carrots and lentils are tender.
Remove the pot from the heat. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half the soup, leaving some pieces of carrot and lentil whole. You can also transfer the soup in batches to a blender if you don’t have an immersion blender.
Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh coriander (cilantro) or parsley. Serve with lemon wedges for a touch of brightness, if desired.