Red Lentil and Carrot Soup

I was in the mood for a simple but tasty soup yesterday and this golden red lentil and carrot soup — adapted from a now sadly defunct food blog called Gourmet A Go-Go — turned out to be the perfect accompaniment to a grape tomato and goat cheese clafouti. As the cold weather nears, I highly recommend you keep this recipe on hand. I've made a few variations, but the essential base of the recipe remains the same.

Red Lentil and Carrot Soup

Recipe by Lisa Turner Published on September 19, 2007 Simple, warming and colorful spiced red lentil and carrot soup with tomatoes Print this recipe Ingredients: 1 tablespoon olive oil 1 onion, finely chopped 2 cloves garlic, minced or crushed 1 1/4 teaspoons ground cumin 1 teaspoon turmeric 1/4 teaspoon cayenne 1 teaspoon sea salt 1/2 teaspoon ground black pepper 2 medium ripe tomatoes, chopped 1 large carrot, thinly sliced 1 cup dried red lentils, rinsed juice from 1 small lemon (2 tablespoons) 3 cups water or vegetable stock 1 3/4 cups (14 oz or 400 ml can) coconut milk 2 to 3 fresh green or red chilies, seeded and finely chopped handful of fresh parsley, chopped Instructions: In a large saucepan, heat the oil over medium heat. When hot, add the onions and stir for 5 minutes. Add the garlic, cumin, turmeric, cayenne, salt and black pepper. Cook, stirring, for another minute. Next add the tomatoes and cook for another few minutes to let the tomatoes reduce slightly. Stir in the carrot and lentils. Pour in the lemon juice and water or stock. Bring to a boil, reduce the heat to moderately low, cover and simmer for 20 to 30 minutes or until the lentils are tender. Stir in the coconut milk and chilies and continue simmer for another 15 to 20 minutes. Remove from heat and purée 1/3 of the soup with an immersion blender or in a countertop blender. Serve hot garnished with fresh chopped parsley. Makes 4 to 6 servings