Wintery weather equals warming soups. I made a version of this soup over the Christmas period as I had a massive bag of carrots to use up, but it ended up tasting lovely so I’ve made it again today with a couple of adjustments. You’ll need one large and one medium sauce pan. a blender and a wooden spoon.
- Toor Dal (2 handfuls)
- Carrots (500g or about 9 medium ones)
- Oil (around 1 tablespoon)
- Crushed garlic (about 5 cloves)
- Small red onion (use white or shallots, whatever you have in)
- Spices (I used mustard seeds, cumin seeds, coriander powder, cumin powder, cayenne pepper and garam masala- about a teaspoon of each or more if you like lots of spice)
- Salt (to taste)
- Lime (optional- I had one so used it up)
Step 1) Blanch the dal until al-dente in the medium saucepan (I used a pressure cooker). Drain and set to one side.
Step 2) Chop carrots into small pieces, put into the large pan and cover with enough water so that all carrots are covered. Boil until cooked through (again I used the pressure cooker)
Step 3) As the carrots cook, fry whole spices in oil in the smaller pan and add garlic and onions when the whole spices are fragrant. Once onions and garlic are softened, add powdered spices and salt (I used about 1.5 teaspoons of salt)
Step 4) Add the spiced garlic and onions to the cooked carrots (still in the cooking water). Then blend the carrot mixture until smooth. I had to do this in two batches as I only have a jug blender.
Step 5) Put the blanched lentils into the smaller pan that you cooked the spiced onion and garlic mix in, and then add the blended carrot soup. Stir it all up and taste to see if there is enough seasoning. (At this point I added the juice of one lime as it needed to be use up and the soup tasted very sweet, so the lime helps to cut through the sweetness a little).
By keeping the lentils whole and al-dente, it gives a nicer texture to the soup. It has more of a bite and keep you fuller for longer. The Toor Dal I used has an extra earthy flavour which I think adds an extra dimension to the taste, but any lentils can be used! I also used whichever spices I had to hand, so feel free to mix and match the recipe. I’ve also got some cream in the fridge, so may add a sneaky dollop in to add extra richness. 😉
I have portioned up this wholesome spicy soup for office lunches. The longer you leave it in the fridge, the more the flavour develops. This soup took me less than an hour to cook, wash the dishes and eat for lunch today! 🙂