Creamy carrot, yellow lentil and coconut soup with ginger, lime and toasted sesame seeds
An original, smooth and aromatic soup combining roasted carrots, yellow lentils and coconut milk for a velvety texture. Fresh ginger, lime and a touch of toasted sesame add contrast, brightness and depth.
Ingredients
- 700 g carrots (peladas and cut en trozos)
- 180 g yellow onion (chopped)
- 12 g garlic (chopped)
- 20 g fresh ginger (grated)
- 120 g yellow lentils (enjuagada)
- 400 ml coconut milk (without sugar)
- 750 ml vegetable broth (low sodium)
- 30 ml olive oil (divided)
- 2 g ground cumin
- 1 g ground turmeric
- 0.5 g red pepper flakes (optional)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 1 unit lime (zest fina and juice)
- 18 g sesame seeds (tostadas)
- 10 g fresh cilantro (chopped)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the carrots on a baking tray, toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 20 minutes, until tender with golden edges.
- 2
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the yellow onion and cook for 5 minutes until softened. Stir in the garlic and fresh ginger, and cook 1 more minute, stirring constantly.
- 3
3. Add the ground cumin, ground turmeric, and red pepper flakes. Cook for 30 seconds to bloom the spices. Add the rinsed yellow lentils and stir well to coat them with the spices.
- 4
4. Pour in the vegetable broth and bring to a gentle boil. Reduce the heat and simmer for 12 minutes, until the yellow lentils are tender.
- 5
5. Add the roasted carrots and coconut milk. Cook for 3 more minutes to blend the flavors. Remove from the heat and add the lime zest and half of the lime juice.
- 6
6. Blend the soup until completely smooth and creamy. Adjust the texture with a little more broth or hot water if you prefer it lighter.
- 7
7. Season with the remaining salt, more black pepper to taste, and the rest of the lime juice if you want extra brightness.
- 8
8. Toast the sesame seeds in a dry skillet over medium heat for 1 to 2 minutes, stirring, until golden and fragrant.
- 9
9. Serve the soup hot and finish each portion with toasted sesame seeds and chopped fresh cilantro.
Chef tips
For an even silkier texture, blend the soup for at least 1 full minute. For a more elegant finish, reserve a few drops of coconut milk for garnish when serving.
Substitutions
You can substitute yellow lentils with red lentils, adjusting the cooking time since they soften a bit faster. Cilantro can be swapped for fresh parsley, and lime for lemon if you want a milder profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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