Cardamom Spiced Carrot Daal Soup
Clock Image
Prep: 15 mins
Cook: 25-30 mins
Carda-NOM more like! This sweet, tangy, gingery, satisfying soup is glorious at any time of year.
This recipe is a:
See this week's box.
295 kcal
(per portion)
Ingredients you'll need
  • 2 shallots
  • 1 tsp cumin seeds
  • A thumb of ginger
  • 4 carrots
  • 5 cardamom pods
  • 1 vegetable stock cube
  • 75g red lentils
  • 2 salad onions
  • 1 lime
From your kitchen
  • 1 tbsp olive oil
  • 700ml boiling water
  • Sea salt and freshly ground pepper
Step by step this way
  • 1.

    Peel and finely chop the shallots.

  • 2.

    Heat a large pan. Tip in the 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 and cook for 5 mins on a low heat till softened.

  • 3.

    Peel the skin from the ginger using the edge of a teaspoon. Trim and peel the carrots. Coarsley grate them. Crush the cardamom pods. Discard the papery skins and save the black seeds.

  • 4.

    Add the ginger, cumin seeds and cardamom seeds to the pan. Stir together for 1 min. Add in the carrots. Stir to coat in the spiced shallots.

  • 5.

    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.

  • 6.

    Squeeze in half the lime. Taste and season the soup, adding more lime juice to taste. Blitz the soup till smooth using a stick blender or transfer to a food processor. Top with finely sliced spring onions.

This recipe is from
See this week's box