Ingredients (Serves ~8)

For the Soup

• 4 tablespoons unsalted butter
• 4 garlic cloves, crushed
• 1 4-inch piece of ginger, peeled and chopped (or 2 2-inch pieces)
• 2 medium yellow onions, chopped
• 2 pounds carrots, scrubbed and sliced into ¼-inch rounds
• 1 1/4 teaspoons garam masala
• 1/2 teaspoon red chili flakes
• 8 cups low-sodium vegetable broth
• 2/3 cup dried red lentils, rinsed
• 1/4 cup tahini paste
• 2 to 4 tablespoons apple cider vinegar
• Salt and pepper, to taste
• 1/4 cup plain full-fat Greek yogurt, for serving
• 1/2 cup fresh parsley or cilantro, minced, for serving

For the Za’atar Pita Chips

• 4 slices thin pita bread (with pockets)
• 1/4 cup (4 tablespoons) extra-virgin olive oil
• 2 tablespoons za’atar

Brown the Butter and Sauté Aromatics

First, set an oven rack in the middle position and preheat to 425°F / 218°C.

Set a large Dutch oven over medium heat and add the 1/4 cup of unsalted butter. Let it melt, then continue cooking. It will sizzle and foam.

Watch for it to turn golden brown and for brown bits to form at the bottom of the pan; this should take ~2 minutes. It will have a nutty smell.

Immediately add the crushed garlic, chopped ginger, chopped onions, and sliced carrots, along with a big pinch of salt and pepper. Sauté for ~8-10 minutes, stirring occasionally, until the vegetables start to soften and turn golden brown.

Simmer the Soup

Stir in the 1 1/4 teaspoons of garam masala and 3/8 teaspoon of red chili flakes.

Add the 8 cups of vegetable broth and the 2/3 cup of rinsed red lentils. Add another large pinch of salt and pepper.

Make sure you use red lentils; green or brown lentils will be too firm and won’t break down properly for this soup.

Cover the pot, bring it to a boil, then reduce the heat and let it simmer, uncovered, for ~25-30 minutes. The soup is ready for the next step when the carrots are tender and the lentils have broken down.

Make the Za’atar Pita Chips

While the soup simmers, make the pita chips.

Slice each pita into six wedges and toss them in a small bowl with the 1/4 cup of olive oil and 2 tablespoons of za’atar.

You may need to do this in two batches depending on the size of your baking sheet; don’t crowd the pan.

Spread the wedges on a baking sheet in a single layer. Bake for ~5 minutes, then flip them over.

Bake for another ~2-5 minutes. You want them golden brown and crispy.

The chips will continue to harden as they cool, so it’s best to pull them when they’re just getting crispy. Set them aside.

Blend the Soup and Finish

Carefully transfer the hot soup to a high-powered blender. You will absolutely need to do this in batches. Do not fill the blender more than halfway.

For each batch, add a portion of the 1/4 cup of tahini and a splash of the apple cider vinegar (starting with 2 tablespoons total).

This next step is important for safety: remove the small cap from the blender’s lid and cover the opening with a folded kitchen towel. This allows steam to escape so it doesn’t build up pressure.

Start the blender on low speed, then slowly increase the speed. Blend until the soup is completely smooth and velvety. Transfer the blended soup to a clean pot.

Once all batches are blended, taste the soup. Season it with more salt and pepper as needed. If it needs more brightness, you can stir in the remaining 2 tablespoons of apple cider vinegar.

If the soup seems too thick, you can add a splash of water or more broth to get the consistency you want.

Divide the soup into bowls. Garnish with a dollop of Greek yogurt, the minced parsley, and serve with the pita chips on the side.

Print Pin

Spiced Carrot and Lentil Soup

This is a smooth, velvety soup made from carrots and red lentils, which give it a great body without a lot of dairy. It's built on a base of browned butter and warm spices and served with crispy homemade za'atar pita chips.

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Ingredients

For the Soup

• ▢ 4 tablespoons unsalted butter
• ▢ 4 garlic cloves crushed
• ▢ 1 4-inch piece of ginger or 2 2-inch pieces, peeled and chopped
• ▢ 2 medium yellow onions chopped
• ▢ 2 pounds carrots scrubbed and sliced into ¼-inch rounds
• ▢ 1 1/4 teaspoons garam masala
• ▢ 1/2 teaspoon red chili flakes
• ▢ 8 cups low-sodium vegetable broth
• ▢ 2/3 cup dried red lentils rinsed
• ▢ 1/4 cup tahini paste
• ▢ 2 to 4 tablespoons apple cider vinegar
• ▢ Salt and pepper to taste
• ▢ 1/4 cup plain full-fat Greek yogurt for serving
• ▢ 1/2 cup fresh parsley or cilantro minced, for serving

For the Za’atar Pita Chips

• ▢ 4 slices thin pita bread with pockets
• ▢ 1/4 cup extra-virgin olive oil 4 tablespoons
• ▢ 2 tablespoons za’atar

Instructions

• Brown butter in Dutch oven until golden and nutty, about 2 minutes.
• Add garlic, ginger, onions, and carrots. Sauté 8-10 minutes until softened.
• Stir in garam masala and chili flakes.
• Add broth and lentils. Simmer uncovered 25-30 minutes until carrots are tender.
• For pita chips, toss pita wedges with olive oil and za’atar. Bake at 425°F, 5-7 minutes until crispy.
• Blend soup in batches with tahini and vinegar, using towel-covered blender lid.
• Season soup to taste. Add water if too thick.
• Serve with yogurt, herbs, and pita chips.

Notes

Use red lentils for best texture. Blend carefully in batches.