Ingredients
For the Spice Base:
- 2 tablespoons ghee or vegetable oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cardamom (ground)
- 1 teaspoon cumin seeds (for tempering)
For the Soup Base:
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 red or yellow bell pepper, diced
- 1 medium potato, diced
- 1/2 cup red lentils
- 4 cups vegetable or chicken broth
- 1 can (14 oz) diced tomatoes
- 1 cup full-fat coconut milk
- 2 dried bay leaves
- 1/2 cup frozen peas
- Salt and pepper to taste
- Juice of 1/2 lime
- Fresh cilantro for garnish
Instructions
- Heat ghee or oil in a large pot over medium heat until shimmering (about 30 seconds)
- Add cumin seeds and listen for them to pop (20-30 seconds)
- Add diced onion and cook for 3-4 minutes until translucent
- Stir in minced garlic and ginger, cooking for 60-90 seconds until fragrant
- Add all ground spices (turmeric, cumin, coriander, cayenne, black pepper, cinnamon, cardamom) and stir for 1-2 minutes to bloom
- Add carrots, celery, and bell pepper; cook for 3 minutes
- Add potato and cook for 2 minutes more
- Stir in red lentils and bay leaves
- Pour in vegetable or chicken broth and bring to a boil over high heat
- Reduce heat to medium-low and simmer for 15-20 minutes until lentils break down and vegetables are tender
- Add canned diced tomatoes and simmer for 5 minutes
- Slowly pour in coconut milk while stirring constantly
- Simmer for 2-3 minutes to allow flavors to meld
- Add frozen peas and cook for 2 minutes until heated through
- Stir in optional protein if using
- Taste and adjust seasoning with salt and pepper
- Finish with lime juice
- Ladle into bowls and garnish with fresh cilantro, yogurt, or croutons
Notes
- For a spicier soup, increase cayenne to 3/4 teaspoon
- For a milder version, reduce cayenne to 1/4 teaspoon
- For creamier texture, blend a portion of the soup with an immersion blender
- For brothier soup, reduce coconut milk to 1/2 cup and increase broth to 4.5 cups
- Soup can be made vegetarian by using vegetable broth and omitting optional meat
- Soup can be made vegan by using vegetable oil instead of ghee and omitting yogurt
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Indian, Anglo-Indian, British-Indian
- Diet: Vegetarian