Spiced Carrot and Lentil Soup
Split red lentils are the trick to adding body and protein to this Indian-inspired spiced carrot soup. It’s perfect for cooler days, especially with a delicious tarka of fried spices to finish and the added crunch of Satya’s moreish hummus drops.
Ingredients
4 Tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
3cm piece ginger, peeled and minced
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric powder
½ tsp sweet smoked paprika
½ tsp garam masala
¼ tsp chilli flakes
1 tsp salt
2 Tbsp tomato paste
1 kg carrots, peeled and sliced
¾ cup split red lentils
1½ litres vegetable stock
125ml coconut milk, plus a little extra for drizzling
2 tsp black mustard seeds
2 tsp cumin seeds
A few curry leaves
½ cup Satya hummus drops, to serve
Method
Heat 2 tablespoons of oil in a large saucepan and add the chopped onion. Cook until the onion begins to soften, then add the garlic and ginger and fry for a few minutes. Add the ground coriander, cumin, turmeric, sweet smoked paprika, garam masala, chilli flakes, and salt. Cook until fragrant, then add the tomato paste and cook for another minute.
Add the carrots and stir to coat in the mix. Add the lentils and vegetable stock and bring up to a simmer. Cook for 25 minutes until the lentils and carrots are soft. Purée the mix with a stick blender and add the coconut milk. Season to taste.
To serve, heat the remaining oil in a frying pan. Add the mustard seeds, cumin seeds, and curry leaves and fry until the seeds pop and the leaves become crisp. Ladle the soup into bowls, drizzle with some coconut milk, and add a spoonful of the spiced oil mix. Scatter over some hummus drops to serve.