Skip to Main Content
Canada's Magazine of Home & Style
Advertisement

Spiced Carrot & Lentil Soup Recipe

By Ryan Sargent On

Step 1: Add olive oil, garlic, onion, curry, cumin and cinnamon to a large saucepan or Dutch oven. Saute? for a few minutes, then add celery, carrots, squash and yam or sweet potato and saute? for a few minutes more. Add enough water or chicken stock to cover vegetables, bring to a boil, then lower to simmer at medium-low, stirring every so often. (You may need to add more water or stock if it gets too dry.)

Step 2: Once vegetables are soft, pure?e everything in the pot with a hand blender. Stir in cream, basil, coriander and lentils.

Step 3: Buzz again with the blender until desired thickness (if too thick, add more hot water or stock). Season with salt and pepper to taste.

Ingredients

1/4 cup olive oil
1 large clove garlic, sliced
1 white onion, peeled and sliced
2 tbsp curry powder
1/2 tsp ground cumin
1/4 tsp ground cinnamon
3 stalks celery, roughly chopped
3 cups carrots, roughly chopped
2 cups peeled and seeded butternut squash, roughly chopped
1 cup peeled yam or sweet potato, roughly chopped
6-8 cups water or chicken stock
1/2 cup whipping (35%) cream
1/4 cup fresh basil, chopped
1/4 cup fresh coriander, chopped
1 can green lentils, rinsed and drained
Salt and freshly cracked pepper to taste

Directions

Step 1: Add olive oil, garlic, onion, curry, cumin and cinnamon to a large saucepan or Dutch oven. Saute? for a few minutes, then add celery, carrots, squash and yam or sweet potato and saute? for a few minutes more. Add enough water or chicken stock to cover vegetables, bring to a boil, then lower to simmer at medium-low, stirring every so often. (You may need to add more water or stock if it gets too dry.)

Step 2: Once vegetables are soft, pure?e everything in the pot with a hand blender. Stir in cream, basil, coriander and lentils.

Step 3: Buzz again with the blender until desired thickness (if too thick, add more hot water or stock). Season with salt and pepper to taste.

Written By

Ryan Sargent

View All Articles
  • Photographer Leslie Williams
Tagged