Spiced Carrot & Lentil Soup

About Spiced Carrot & Lentil Soup

Ingredients

• Medium carrots, washed and coarsely grated without peeling 3
• Split red lentils (masoor dal), soaked and drained ¾ cup
• Cumin seeds 1 tsp
• Red chilli flakes a large pinch
• Olive oil 1 tbsp
• Asafoetida a large pinch
• Hot vegetable stock 2½ cups
• Milk ½ cup
• Salt to taste
• Yogurt ¼ cup
• Fresh parsley, finely chopped 1 tbsp

How to Make Spiced Carrot & Lentil Soup (Stepwise Photos)

Method

1. Heat a deep non-stick pan, add cumin seeds and chilli flakes and dry roast for 1 minute till fragrant. Remove half of this mixture and set aside.
2. Add oil and asafoetida to the pan and saute for ½ minute. Add carrots, lentils, vegetable stock and milk, mix and bring to a boil. Simmer, stirring a few times, for 15 minutes or till the lentils have softened.
3. Whizz the soup with a hand blender till smooth (or leave it chunky if you so prefer).
4. Add salt and mix well. Add yogurt and mix well.
5. Pour into individual soup bowls, sprinkle the reserved toasted spices, garnish with parsley and serve hot with warmed naans.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps