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Red lentil & carrot soup with orange & cardamom
Lentil and carrot soup with notes of orange and cardamom.
May
12
Photos & Video
Ingredients
| olive oil | 4 tablespoons |
| medium onions, roughly chopped | 2 |
| cloves garlic, roughly minced | 4 |
| cardamom powder | 2 teaspoons |
| cumin powder | 1 tablespoon |
| vegetable stock | 6 cups |
| red lentils, rinsed and drained | 2 cups |
| carrots, chopped | 450g |
| Zest of large orange | 1 |
Method
In large pot sauté the onions and garlic with the cardamom and cumin in olive oil for about 5 minutes until the onions are soft.
Add the vegetable stock, lentils, carrots and orange zest and bring to a boil.
Partially cover the pot and lower the heat to medium and simmer for about 30 minutes until you can break the carrots up with a spoon.
Uncover, stir and allow to cool slightly.
Season with salt and pepper to taste.
Using an immersion blender, purée the soup until smooth.
Serve with a dollop of Greek yoghurt and some orange zest.
