This Spicy Sesame Carrot Soup with Red Lentils is a vibrant and flavorful dish that combines the richness of sesame, the warmth of spices, and the natural sweetness of carrots. The soup is made even heartier with the addition of red lentils, creating a filling and nutritious meal. The tanginess from the lemon juice and the creaminess from tahini add a perfect balance to the soup, making it a satisfying choice for both lunch and dinner. The combination of spices in this soup will warm you from the inside out, making it a must-try.
Ingredients
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon ground chillies or chili flakes (adjust to taste)
- 2 cloves garlic, minced
- 2-inch piece of ginger, peeled and minced
- 1 ½ lbs carrots, scrubbed and chopped
- Sea salt and ground black pepper, to taste
- ½ cup split red lentils, rinsed
- 5 cups chicken stock
- ¼ cup tahini
- 1 ½ teaspoons toasted sesame oil
- 1 teaspoon soy sauce
- 2 teaspoons lemon or lime juice
Instructions
1. Toast the Spices
- Set a large soup pot over medium heat. Add cumin and coriander seeds. Toast for 45 seconds to 1 minute, stirring frequently, until the spices become aromatic.
- Once toasted, remove them from the pot and allow them to cool completely. Then grind them to a fine powder in a spice grinder. Set the ground spices aside.
2. Sauté the Onions and Aromatics
- Return the pot to the stove, adding olive oil over medium heat. Add the chopped onions, cooking them for 7-8 minutes until soft and translucent.
- Add the ground cumin, coriander, and chili flakes, cooking them with the onions for another minute.
- Add garlic and ginger, cooking for 1 more minute until fragrant.
3. Add Carrots and Lentils
- Add the chopped carrots, along with salt and pepper to taste. Stir to coat the carrots with the spice mixture.
- Stir in the red lentils, followed by the chicken stock. Bring the soup to a boil, then reduce the heat and simmer uncovered for 30 minutes, or until the carrots are tender.
4. Blend the Soup
- Once the carrots and lentils are tender, transfer the soup mixture into a blender. Add tahini, sesame oil, and soy sauce.
- Blend until smooth, adding water as needed to achieve the desired texture. Pour the soup back into the pot.
5. Adjust the Texture and Season
- Bring the soup to a boil again, stirring frequently. Add lemon or lime juice for acidity.
- Taste the soup and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
6. Garnish and Serve
- Ladle the soup into bowls. Garnish with chopped cilantro, a drizzle of tahini, sesame seeds, and chili oil if desired.
Tips
- Adjusting Consistency: After blending, if the soup is too thick for your liking, you can thin it out by adding more water or stock. The texture can be adjusted to suit your preferences.
- Toast the Spices: Toasting the cumin and coriander seeds is an important step as it enhances their flavor and makes the soup more aromatic.
- Spice Level: The heat of the soup can be adjusted by adding more or less chili flakes or ground chili to taste.
- Blending Method: If you don’t have a high-powered blender, blend the soup in batches, or use an immersion blender directly in the pot.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. The soup also freezes well if you want to make a larger batch.
Variations
- Vegetarian Option: Use vegetable stock instead of chicken stock to make the soup completely vegetarian.
- Spicy: For more heat, add extra chili flakes or a chopped fresh chili pepper along with the garlic and ginger.
- Creamy Version: If you prefer a richer texture, you can increase the amount of tahini or add coconut milk instead of some or all of the stock.
- Add Greens: Stir in some spinach, kale, or other leafy greens after blending for added nutrition.
- Substitute Lentils: If you prefer a different legume, yellow split peas or red kidney beans can be used in place of red lentils.
FAQs
1. Can I use ground cumin and coriander instead of whole seeds?
Yes, you can use ground cumin and coriander if you don’t have whole seeds. Use 1 teaspoon of ground cumin and 1 teaspoon of ground coriander to replace the whole spices. Skip the toasting and grinding step.
2. Can I make the soup ahead of time?
Yes, this soup can be made ahead of time. It stores well in the fridge for up to 3 days. The flavors even deepen the next day. Just reheat it over low heat, adding a splash of water or stock to adjust the consistency if necessary.
3. Is it possible to make this soup vegan?
Yes, to make the soup vegan, simply replace the chicken stock with vegetable stock, and ensure the tahini is free from any dairy additives.
4. Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Make sure to store it in an airtight container. When reheating, you may need to add a little more water or stock to bring it back to the desired consistency.
5. Can I use other vegetables in this soup?
Absolutely! Feel free to experiment with other root vegetables such as sweet potatoes or parsnips. These will add their own unique flavors and pair well with the spices in the soup.
Conclusion
This Spicy Sesame Carrot Soup with Red Lentils is a deliciously hearty and satisfying dish that’s perfect for colder months or any time you want a healthy, filling meal. The combination of earthy spices, creamy tahini, and tangy lemon juice makes this soup irresistible. With its simple ingredients and easy preparation, it’s an ideal recipe to have in your rotation. Whether served as a starter or a main dish, this soup is sure to please your taste buds and keep you warm and nourished. Enjoy it with your favorite garnishes and feel free to make it your own with the tips and variations provided!