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.
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.