Cumin Spiced Carrot and Lentil Soup / Easy and Quick Recipe

This scrumptious, spicy carrot soup is jam-packed with iron, low in fat, and ready in under an hour. It’s healthy, 100% vegan, freezable, and perfect for chilly days.

What You’ll Need 

• 1 tablespoon (14g) Cumin Seeds
• 2 tablespoon (30g) Olive Oil
• One Pinch Chili Flakes (washed and peeled)
• 600g Carrots
• 1 Cup (140g) Mixed Lentils
• 1 ½ L Vegetable Stock

How You’ll Make It

1. In a large saucepan, fry the cumin seeds and chili flakes in the olive oil. It will take approximately two minutes for the full aromas of the cumin seeds to be released.
2. After you have fried the cumin seeds to release their aromas, add the vegetable stock and carrots to the pot. Bring to a boil and cook the carrots until they are fork tender, approximately 20 minutes.
3. Once the carrots are tender, whiz the soup with a stick blender or in a food processor. Once the soup mixture is blended, return it to the sauce pot and bring to a slow boil.
4. Add the lentils and simmer until they’re softened, which takes approximately 15 minutes. I’d recommend washing your lentils to keep the lentil “dust” from clouding your soup.
5. Season with salt and pepper to taste and serve.