This hearty soup combines earthy turmeric, tender lentils, and aromatic vegetables simmered in flavorful broth, resulting in a velvety, golden-colored dish. It’s cooked through gentle simmering and blending, creating a comforting, nourishing bowl with a smooth yet textured final appearance.
Heat the olive oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant, about 2-3 minutes.
Add the diced onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables are soft and translucent, about 5-7 minutes. You should hear a gentle sizzle and see the vegetables turn slightly golden around the edges.
Stir in the minced garlic and ground turmeric, cooking for another minute until fragrant. The mixture will become aromatic, and the turmeric will turn the vegetables a warm, golden hue.
Pour in the vegetable broth and bring the mixture to a gentle boil. Once bubbling, reduce the heat to low and let it simmer, uncovered, for about 20 minutes, or until the lentils are tender and starting to break down.
Use an immersion blender to puree about half of the soup directly in the pot, or transfer part of the soup carefully to a blender and blend until smooth. Return to the pot if using a regular blender. This creates a velvety texture while keeping some of the vegetables chunky for contrast.
Stir in the freshly squeezed lemon juice, then season with salt and pepper to taste. Adjust the seasoning, adding more salt or pepper as needed to balance the earthy flavors.
Allow the soup to rest for a couple of minutes off the heat, then ladle into bowls. Garnish with a drizzle of olive oil or fresh herbs if desired, and serve hot.
Notes
This soup is best enjoyed fresh but can be stored in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to loosen the consistency.