Spiced carrot & lentil soup

Spiced carrot & lentil soup

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(513 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

A delicious, spicy blend, packed full of iron and low fat to boot. It's ready in under half an hour or can be made in a slow cooker

Nutrition and extra info

Additional info

  • To make dairy-free, see 'try' below
  • Vegetarian
  • Dairy-free
Nutrition info

Nutrition

kcalories
238
protein
11g
carbs
34g
fat
7g
saturates
1g
fibre
5g
sugar
0g
salt
0.25g

Ingredients

  • 2 tsp cumin seeds
  • pinch chilli flakes
  • 2 tbsp olive oil
  • 600g carrots, washed and coarsely grated (no need to peel)
  • 140g split red lentils
  • 1l hot vegetable stock (from a cube is fine)
  • 125ml milk
  • plain yogurt and naan bread, to serve

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Method

  1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or 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. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
  2. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Recipe from Good Food magazine, October 2005

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Comments

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chocolatespiders's picture
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This soup is absolutely yummy. I added an onion at the start. I have soup every week day lunchtime even during summer and this is so tasty it will certainly be one of my regulars.

tamylucy's picture
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Forgot to rate it!

tamylucy's picture
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This soups is amazing, I love the taste of the cumin seeds mixed with carrots and lentils. I don't find it bland at all. I will surely make it again!

donnamh's picture

I made a few changes to this - I fried some red onion with the cumin and chilli, replaced some of the carrots with some butternut squash, used a bit of salt and pepper, and omitted the milk. It turned out so tasty! The sweetness of the carrots and squash went great with the chilli flavour (though, admittedly, I was a bit heavy handed with the chilli and cumin - something I'll avoid next time, as it was a pinch too eye-wateringly spicy).

It did turn out very thick, more like a puree than a soup! So I can see how the milk may have helped, or perhaps a bit more vegetable stock in future.

memmarmite's picture
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Made this today using the slow cooker method. I did things slightly differently - I added all the spices to the slow cooker (not just half) along with an onion, a fat clove of garlic and the oil. I switched my slow cooker to high and let them all cook off together for a bit while I sorted out the other ingredients, then added them all and let it do its thing for a few hours.

Once cooked, I used approximately twice the stated quantity of light coconut milk (around half a tin) - mostly because I wanted to add a touch more liquid.

Really tasty soup, especially considering how little effort went into it. Great one to make ahead and freeze.

seaslave's picture

I've made this time and time again and although not listed in the ingredients, salt and pepper make all the difference to the bland taste. I omit the chilli flakes as I don't like food too spicy but find with the right seasoning its perfect. All my friends love it when they come to visit and its simmering away in the hob (even the ones who aren't soup fans)

merel's picture

I threw all the toasted spices into the pan rather than saving some for the end. Didn't use the oil either as I didn't really see the point. Was really delicious. Would recommend for a healthy supper (and I'm not a big fan of soup usually). The only thing I would change next time would be to forget grating the carrots and just finely chop as others have suggested.

CillaNeo's picture

Delicious!
We just had a hard morning cleaning ready for visitors tomorrow, so I made this for lunch,
I used a parsnip as I ran out of carrots and coconut cream, it was still delicious!
Would recommend this to every one!!!!

jennykw's picture

I used reduced fat coconut milk and also added a few more chilli flakes, two crushed garlic cloves and a tbsp of curry powder.
I garnished with fresh coriander.
Really tasty - a nice way to spice up soup.

blacklippaint's picture

this soup tasted nice but very bland so I added more cumin, a dash of honey and used cream instead of milk

librariane's picture
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such a great, easy and tasty soup. i added a bit of ginger as well. definitely a regular at my place

helenakeysxx's picture
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Really loved this recipe, I will definitely make this again! :)

weejock's picture
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An excellent base recipe - lovely sweetness of the carrots balanced by spice from the chilli and complemented by the flavour of cumin seeds. Didn't mind the thickness, although I can see it would work with a little more stock.

It was a little bland - I'll add more chilli flakes at the beginning next time, plenty of black pepper and perhaps adjust with hot sauce to taste.

Also, the picture shows fresh coriander to serve; this is a brilliant addition if you've got some knocking around.

123butterfingers's picture
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Absolutely fantastic healthy, delicious soup. Very easy to make as only a few ingredients. We now have included it as part of our staple weekly diet. I don't grate the carrot as that is a bit fiddly, but just cut the carrots into chunks instead and then blend the mixture at the end. Best ever soup I've made and now adventuring out and using as a base to add other thing too. :-)

rubseb's picture

Delicious and nutritious. As has been said, you can save time & effort by chopping the carrots (instead of grating them) and using lentils from a tin (throwing them in shortly before whizzing). Also I find that toasting the spices is best done while watching from a distance as the fumes are very offensive to the lungs.

krishnamuthu's picture
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My 6 year old loves this soup! It's easy to make. I add bunch of baby spinach leaves while cooking. It's delicious with whole meal pitta bread.

maggyc's picture
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I am waiting for a knee replacement which doc won't do till my BMI is down to a safe level so I am on a self imposed soup diet. My knees give me so much pain that I am unable to walk very far, well round the house on crutches is about all, so in order to lose weight without exercise and still eat healthily here I finding lovely soups.
I didn't really change the recipe, no need to, it tastes great, I love the slight kick from the chillies, actually now that I am thinking about it, I may increase the size of my pinch next time. I do add a sprinkling of nuts to my meals on serving, just to help keep protein levels up, but it's the soup that I'm enjoying. Hearty, tasty and filling and although I don't have the bread with it, it still sees me through to the next meal.

I am very happy with it, a tasty way to lose weight.

woobytuesday's picture
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This is a lovely soup. So many carrot soups include fresh ginger and I'm not a big fan, so this ginger-free one is now my preferred carrot soup recipe. I didn't use the milk, I just put a cube of creamed coconut in to enrichen it and a touch of extra water. It went well with pittas that I made using Paul Hollywood's recipe.

lucyclare80's picture
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Amazingly easy, moreishly tasty, and nutritious! Kids all loved it, even the one year old!
Will definitely be making this again... And have added the recipe to my binder.
Thanks again Good Food!

Fridays cook's picture
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It was OK I will eat rest of soup for lunch tomorrow and see if it improves with age.

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