Posts Tagged ‘carrot’

Red lentil and carrot soup

I rediscovered lentils for me. God, I forgot how lovely they are, especially in soups. My mum used to cook lentil soups quiet often in winter with lots of hearty veggies and meat, and I loved it.

This is an exotic lentil soup version. With cumin, chilli and coriander I added an oriental touch.

شاهية طيبة (Enjoy your meal!)

Level: Easy | Time: 30 minutes | serves 4-6

red lentil and carrot soup

red lentil and carrot soup


1 knob of butter

200 grams of red lentil

1 large onion, chopped

1 clove of garlic

Grated ginger (1 inch piece)

500 grams of peeled carrots

750 mls of vegetable or chicken stock

Chilli flakes

Cumin seeds

Salt and Pepper

Chopped coriander leaves


  1. Heat a knob of butter on medium heat and add the onions, garlic and the ginger. Stir in a table spoon of ground cumin and the chilli flakes.
  2. Cook for about 5-10 minutes until the onions are soft. Then add the carrots, the lentils and the chicken stock.
  3. Reduce the heat and cook covered for 15 minutes until the carrots and lentils are soft.
  4. Take the soup of the heat and transfer to a blender. Blend the soup until smooth and return to the pot.
  5. If you like the soup a little less thick, add more stock and reheat.
  6. Stir in the coriander leaves and serve with Nann bread.

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Spicy carrot and ginger soup


Photo: Sandra Schumann

I took a fantastic long walk along Bulls Island today and really enjoyed the fresh autumn air. It’s such a nice time of the year. It’s not too cold yet to enjoy a long walk. On a lovely day such as today, with colourful trees and a bright sunny blue sky – it is just perfect.

While walking along the beach I took lots of pictures and enjoyed the sunset over the bay. The beach is like an invitation to take tonnes of photos.

After this great walk I got home and sat down to enjoy the pictures and a cup of yummy hot chocolate. It was almost 9 when I started to feel hungry. I was in the mood for something spicy and fresh, and quick at the same time.

So, I decided to cook a carrot soup. I discovered this recipe a while ago and really loved it. The cumin and the coriander spice up the soup nicely and turn ordinary carrots into something special.

Completely happy and re-vitalized, I finished the day on the couch reading a really interesting book; looking forward to tomorrow’s lunch left-over soup 🙂

Level: Easy | Time: 30 minutes | serves 2


Knob of butter

1 small onion, roughly chopped

1 clove of garlic, finely chopped

1 cm of ginger grated

300g of carrots, washed and cut in small pieces

500 ml of chicken or vegetable stock

1 small tbs. of ground cumin

1 tbs. ground coriander

1 tbs. of chilli flakes

Fresh coriander leaves chopped for garnish (keep the stalks finely chopped)


Photo: Sandra Schumann


  1. Heat the butter in a medium-sized pot and sauté the onions for 5-10 minutes until soft and glossy.
  2. Add the garlic, grated ginger, carrots, chopped coriander and the spices to the pot and fry for a few minutes allowing the spices to unfold their flavours.
  3. Add the chicken stock and simmer covered for 15 minutes.
  4. Take the pot off the heat and allow the soup to cool down a bit.
  5. Purée the soup in a blender and return to the pot. Reheat if necessary.
  6. Serve in pre-heated bowls with a nice handful of chopped coriander leaves.

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