Spiced carrot & lentil soup

Recipe by Joe Jones,easy Prep: 15 mins,Cooking: 20 mins,Serves: 4

With the changing colder weather, this is a lovely warming soup to make and enjoy anytime, but especially at this time of year.



Spiced carrot and lentil soup

  • 2 tsp cumin seeds
  • 2 tbsp olive oil
  • 600g carrots washed and coarsely grated (no need to peel)
  • 140g split red lentils
  • 1litre hot vegetable stock (from a cube is fine)
  • 125ml reduced-fat coconut milk


  • Large saucepan
  • Stick blender or food processor


How to make the soup

  1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside.
  2. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil.
  3. Simmer for 15 mins until the lentils have swollen and softened.
  4. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
  5. Season to taste, and finish with a dollop of yoghurt and a sprinkling of the reserved toasted spices.


  • Energy

    544kj 130kcal 6.5%
  • Fat

    0.1g 0%
  • Saturates

    0.1g 1%
  • Sugars

    0.0g 0%
  • Salt

    0.3g 5%

Latest recipes