Ingredients:1 teaspoon cumin seeds1 teaspoon coriander seeds2 tablespoons olive oil1 medium yellow onion, finely chopped1 teaspoon ground chili flakes (adjust to taste)2 cloves garlic, minced2-inch piece of ginger, peeled and minced1 ½ lbs carrots, scrubbed and choppedSea salt and ground black pepper, to taste½ cup split red lentils, rinsed5 cups chicken stock¼ cup tahini1 ½ teaspoons toasted sesame oil1 teaspoon soy sauce2 teaspoons lemon or lime juiceInstructions:Begin by toasting the cumin and coriander seeds in a large soup pot over medium heat. Stir occasionally until fragrant, about 45 seconds to 1 minute. Remove from heat, let cool, then grind into a powder using a spice grinder. Set aside.In the same pot, heat olive oil over medium heat. Add chopped onions and sauté until soft and translucent, about 7-8 minutes.Stir in ground cumin, coriander, and chili flakes. Cook for 1 minute. Add minced garlic and ginger, continue cooking until fragrant, about 1 minute.Add chopped carrots, salt, and pepper to the pot. Stir to coat with spices and onions. Add red lentils and chicken stock, stir well.Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered until carrots are tender, about 30 minutes.Carefully transfer the mixture to a blender. Add tahini, sesame oil, and soy sauce. Blend until smooth. Add water if needed to achieve desired consistency.Return the blended soup to the pot. If necessary, adjust consistency with water and bring to a boil. Stir in lemon or lime juice.Taste and adjust seasoning if necessary. Serve hot, garnished with chopped cilantro, drizzled tahini, chili oil, and sesame seeds if desired.Equipment:BlenderRecipe Notes:For a thicker soup, reduce the amount of water added after blending. Adjust according to personal preference.If using ground cumin and coriander instead of whole seeds, skip the toasting and grinding step.Cooking the onions until soft and translucent is crucial for developing the soup’s flavor profile.High-powered blenders like the Vitamix 5200 series can blend the entire soup in one go, ensuring a smooth consistency.Additional Information:This recipe for Spiced Carrot and Lentil Soup offers a delightful blend of flavors and textures, perfect for warming up on chilly days or as a nutritious meal option. The combination of aromatic spices, creamy tahini, and nutty sesame oil adds depth and richness to this comforting soup.Carrots, rich in beta-carotene and fiber, are the star ingredient of this soup, providing sweetness and earthiness to the dish. Paired with protein-packed red lentils, this soup is not only delicious but also satisfying and nourishing.The inclusion of toasted cumin and coriander seeds elevates the flavor profile, adding a warm, toasty note to the soup. Taking the time to properly toast and grind these spices enhances their aroma and intensifies their taste, resulting in a more robust and flavorful dish.For those seeking a creamier texture, the addition of tahini and sesame oil lends a velvety richness to the soup, while soy sauce and citrus juice provide a subtle umami and tangy balance.Whether enjoyed as a light lunch or a comforting dinner, this Spiced Carrot and Lentil Soup is sure to please the palate and warm the soul with its comforting flavors and nutritious ingredients.
Spicy Sesame Carrot Soup with Red Lentils
