Spiced Carrot Daal Soup

Prep: 15 mins

Cook: 25-30 mins

We love a big bowl of creamy, mildly spiced daal, and for this seasonal spin we’ve thrown in sweet organic carrots, a pinch of earthy turmeric and a tart squeeze of lime for zing.

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315 kcal
(per portion)

Ingredients you'll need

1 onion
1 tsp cumin seeds
1 tsp turmeric
400g carrots
1 vegetable stock cube
75g red lentils
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 onion. 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 chopped onion, season, and cook for 5 mins on a low heat, till softened.
2.
Trim and peel the carrots. Coarsely grate them.
3.
Add the cumin seeds to the pan with 1 tsp turmeric. Stir together for 1 min. Add the carrots. Stir to coat in the spiced onion.
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.
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. Ladle into bowls and serve.
6.

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