A comforting and flavorful soup featuring red lentils and carrots, enhanced with warm spices and a hint of citrus.
Heat the olive oil in a large saucepan over medium heat.
Using extra virgin olive oil adds a rich flavor to the base of the soup.
Add the ginger and cumin to the saucepan and sauté until aromatic, about 1 minute.
Stirring constantly prevents the spices from burning and enhances their aroma.
Add the chopped onion and carrots to the saucepan and cook until softened, about 5 minutes.
Cut the vegetables into even pieces to ensure they cook uniformly.
Stir in the lentils and pour in the broth. Bring to a boil, then reduce the heat and simmer until the lentils are tender, about 20 minutes.
Skim off any foam that forms on the surface for a clearer soup.
Remove the saucepan from heat and blend the soup until smooth using an immersion blender.
For a chunkier texture, blend only half of the soup and mix it back in.
Serve the soup hot, garnished with a squeeze of lemon juice and a dollop of yogurt if desired.
Adding lemon juice brightens the flavors and balances the richness of the soup.
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