Spiced carrot & lentil soup

Spiced carrot & lentil soup

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(536 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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natashabeth1915's picture
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This really is a lovely soup and so convenient if you just slice your carrots as opposed to grating them. It's all I had when I was suffering from flu over Christmas and I can vouch for its reviving qualities. I feared it would be bland but it was very flavoursome

persephonemei's picture
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Absolutely scrummy and very easy to do - I think this will become a firm favourite.

sueglenn54's picture

It's supposed to be dairy free but contains milk!

joy13wilson's picture
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Brilliant soup recipe - used ground cumin and chilli - beautiful flavour - everyone wanted more. It is certainly a great favourite of family and friends - plus so easy to make.

nadie-roo's picture

good recipe and very fast to make, I added coriander seeds, garlic and a touch of garam masala. A favourite in our house.

gerryhastie's picture
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Didn't have any cumin sees so used fennel instead. Worked really well. I did the dairy free version with coconut milk and it was superb.

slljames's picture
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Really lovely soup. Perfect for winter. Will definitely make again.

helen_mcp's picture
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Easy & delicious. Household favourite! I make it without the milk.

luceybridge's picture
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So quick, simple and low-cost but tastes absolutely delicious. This soup is a great winter warmer and I think will become a firm favourite with me.

amymuppetking1's picture
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I made this having read reviews, loved the method- SO EASY but soup came out very bland and chalky. Worth experimenting with other grated veg and spices.

stonefruit's picture
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Delicious, heartwarming. Overheated the pan in the beginning, so the kitchen was full of pungent cumin and chilli flakes aromas which made me cough and sneeze for at least an hour. Careful with the little devils. :)))

xnat182x's picture
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Fried some onion and garlic as other people suggested and also added a spoon of chipotle chilli paste. Cut up the carrots instead of grating them and added a few potatoes too. It was delicious, and would make it again.

bubsiebubbington's picture
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Easiest soup ever. A real winner in our house, didn't add chilli flakes though as the baby was having some. Love it!

bananeira's picture
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Very good! Cooked it today, my dad really enjoyed it! Cumin brings wonderfull flavour, I also added some black pepper and it was fine. My soup was less orange, more brown. I doubled the amount of ingridinets and it took about 40 minutes to cook before lentils softened.
Important: don't put salt before ready because it makes lentils cook longer!

stia_616's picture
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Another one of my favourite recipes. As well as cumin and chilli I add a lot of garlic, cinnamon, turmeric, paprika, coriander, ginger and a little nutmeg. Just about any spice I can get my hands on really and turn in into a nice rough curried soup.

A new thing I tried was blitzing the left over soup into a smooth consistency and using it as a curry sauce for chicken. Added another onion, roughly chopped and a red bell pepper and some left over rashers of bacon and served in with rice. Wonderful.

foodie64mum's picture
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This is the perfect soup - really quick to make, cheap and very tasty. I chopped the carrots very small in the food processor as it was faster than grating them and left out the oil. Yum!

metveters's picture
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We loved this soup.
I was a bit generous with the chilli what put up the heat at my son but besides that he loved it.
So next time i make hot and medium one ;-)
and put more coconut milk in it and maybe a bit of lemon... :-)

crystalfighter's picture

I made this soup yesterday, I didn't have any scales as I have recently moved so I had to guess how much of my ingredients to put in, which did change the cooking time slightly as i added more lentils and carrots. This recipe was easy to follow and came together to create a wonderful finished product. I added fresh chopped coriander as a garnish, I served my partners with a chilli naan and I had a free from roll. I also sent some to my mothers house and she loved it and said she told my grandma (who is the queen of soups) that she has some serious competition !!!! Brilliant recipe will be a fave of my now !!!

almellitfr's picture
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Very very good!
Had trouble because it was more like a puree in my case, had to add a lot of milk (no big deal)

catherinejkburt's picture
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This recipe was brilliant, very filling and tasty. I added a few splashes of lemon juice after blending and it really brought out the flavour.

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