Sally Lunn's carrot, lentil and cumin soup

Name: Sally Lunn's carrot, lentil and cumin soup Recipe
Total time: 55 min
Yield: Makes about 3 quarts soup
Ingredients: 2 tablespoons olive oil; 2 pounds carrots, peeled and chopped; 3 large stalks celery, chopped; 1 onion, chopped; 2 leeks, white and light green only, chopped; 1/3 lemon, chopped (both peel and segments); 6 cloves garlic, chopped; 1 tablespoon ground cumin, more to taste; 1 teaspoon ground cardamom, more to taste; 2 teaspoons garam masala, more to taste; 1/2 teaspoon smoked paprika, more to taste; 1/4 teaspoon cayenne pepper, more to taste; 1/2 pound red lentils; 8 cups vegetable broth or water, more as needed; Salt and pepper

55 minutes

Makes about 3 quarts soup

Sally Lunn's carrot, lentil and cumin soup

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By Noelle Carter

May 23, 2014

Dear SOS: My wife and I visited Bath, England, last month. We dined at Sally Lunn’s, where they serve an excellent carrot-lentil soup. Can you get the recipe for me?

Scott Jessup

Saugus, Calif.

Dear Scott: Rich and full of deep flavor, you might never guess this soup is vegetarian. Or that it comes together so quickly and easily. Sally Lunn’s was happy to share its recipe so you can have a little taste of Bath here at home.