Ingredients
Units
Scale
- 4–6 large carrots, peeled and chopped
- 2 shallots, roughly chopped
- 2 garlic cloves, smashed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp Aleppo pepper flakes (or red pepper flakes, to taste)
- 1/2 tsp ground ginger
- 1 pint cherry or grape tomatoes
- 2 pints vegetable or chicken broth, divided
- 2–3 sprigs fresh rosemary
- 1 1/2 cups yellow lentils
- Salt and pepper, to taste
- Fresh herbs for garnish (parsley, cilantro, or dill)
Instructions
- Heat olive oil in a large pot over medium-low heat. Add cumin, coriander, oregano, cinnamon, cloves, Aleppo pepper flakes, and ginger. Stir continuously for 30 seconds to 1 minute until aromatic, making sure not to burn the spices.
- Add the carrots, shallots, and garlic to the pot. Stir to coat the vegetables in the spiced oil. Cook for 10-12 minutes, stirring occasionally, until the vegetables soften and caramelize.
- Stir in the cherry tomatoes and 1 pint of broth. Add the rosemary sprigs, and bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 20-25 minutes until the carrots are tender and the flavors meld.
- Remove the rosemary stalks and blend the soup until smooth using an immersion blender. Alternatively, carefully transfer the soup to a blender and blend in batches.
- Return the blended soup to the pot over medium heat. Add the yellow lentils and the remaining pint of broth. Simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils are tender. Adjust the consistency with more broth if needed.
- Taste the soup and adjust the seasoning with salt and pepper. Ladle the soup into bowls and garnish with fresh herbs like parsley, cilantro, or dill.