Spiced carrot and red lentil soup with coconut and tamarind chilli oil
This comforting spiced carrot and red lentil soup is packed with warm spices and bold flavour contrasts. Slightly sweet carrots are sautéed with shallots and garlic then blended with red lentils and coconut cream, and served with a drizzle of freshly made tamarind chilli oil.
Ingredients
Metric
Imperial
Tamarind chilli oil
- 1 tbsp of tamarind paste
- 1 tbsp of chilli powder
- 1 tbsp of dried chilli flakes
- 1 tbsp of cayenne pepper
- 1 tbsp of Chinese five-spice powder
- 1 tsp brown sugar
- 1 tsp fine salt
- 2 tsp white sesame seeds
- 400ml of vegetable oil
Spiced carrot and red lentil soup
- 2 tbsp of Carapelli Extra Virgin Olive Oil
- 1 shallot, diced
- 700g of carrots, roughly chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp turmeric powder
- 250g of red lentils
- 900ml of vegetable stock
- 100ml of coconut cream
Garnish
- 1 tbsp of coconut cream
- 1 handful of coriander leaves
Method
For the tamarind chilli oil, add all the spices, sugar, salt and sesame seeds to a heatproof bowl
- 1 tbsp of tamarind paste
- 1 tbsp of chilli powder
- 1 tbsp of dried chilli flakes
- 1 tbsp of cayenne pepper
- 1 tbsp of Chinese five-spice powder
- 1 tsp brown sugar
- 1 tsp fine salt
- 2 tsp white sesame seeds
Heat the vegetable oil over a medium heat until small bubbles begin to form – this should be around 110°C. Remove the pan from the heat, and carefully pour the oil over the spice mix and stir to combine. Leave to cool then transfer to a jar until needed
- 400ml of vegetable oil
For the soup, add the olive oil to a pot over medium-low heat. Add in the diced shallot and carrots, then cook for a couple of minutes until they begin to soften. Add in the minced garlic and cook until fragrant
- 2 tbsp of Carapelli Extra Virgin Olive Oil
- 1 shallot, diced
- 700g of carrots, roughly chopped
- 2 garlic cloves, minced
Turn the heat down to low and stir in the ground spices and stir until everything is combined. Cook for a couple of minutes then add in the lentils, vegetable stock and coconut cream. Bring the soup to a boil, then leave to simmer for 15–20 minutes before seasoning with salt and black pepper to taste. Use a hand blender to blitz the soup until smooth, then ladle into serving bowls.
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp turmeric powder
- 250g of red lentils
- 900ml of vegetable stock
- 100ml of coconut cream
Garnish with a drizzle of coconut cream, chilli oil, picked coriander leaves and a scrunch of black pepper
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