Cardamom Spiced Carrot Daal Soup | Abel & Cole
Cardamom Spiced Carrot Daal Soup
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Prep: 15 mins
Cook: 25-30 mins
The creamy comfort of lentil daal gets a seasonal spin from sweet carrots and a touch of spice from freshly crushed cardamom.
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310 kcal
(per portion)
Ingredients you'll need
  • 2 shallots
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 400g carrots
  • 5 cardamom pods
  • 1 vegetable stock cube
  • 75g red lentils
  • 1 salad onion
  • 1 lime
From your kitchen
  • 1 tbsp olive oil
  • 700ml boiling water
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Peel and finely chop the shallots. Heat a large pan. Tip in 1 tsp cumin seeds and toast for 2-3 mins till popping and spicy smelling. Transfer them to a small bowl. Keep the pan on the heat and drizzle in 1 tbsp olive oil. Add in the shallots, season, and cook for 5 mins on a low heat, till softened.

  • 2.

    Trim and peel the carrots. Coarsely grate them. Crush 5 cardamom pods. Discard the papery skins and save the black seeds.

  • 3.

    Add the cumin seeds and cardamom seeds to the pan with 1 tsp turmeric. Stir together for 1 min. Add the carrots. Stir to coat in the spiced shallots.

  • 4.

    Tip in the red lentils. Crumble in the stock cube and pour in 700ml boiling water. Pop a lid on the pan and simmer for 20 mins.

  • 5.

    While the soup simmers, trim and finely slice the salad onions, both the white and green bits.

  • 6.

    Squeeze in half the lime. Taste and season the soup, adding more lime juice if you think it needs it. Blitz the soup till smooth using a stick blender or transfer to a blender to blitz. Top with the slivers of salad onion to serve.

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