Spiced carrot & lentil soup

Spiced carrot & lentil soup

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(509 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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kbeech06's picture
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Made this today. Trying to add some inexpensive meals to our home and lentils seemed to fit the bill. Although the soup was very easy to make, I found it VERY bland. I added some ground cumin and extra chili flakes. I have also discovered that I really don't like the texture of lentils...but that's me not the recipe. Just think the soup is missing something, but not sure what it is.

jupiterray's picture
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This soup is wonderful. Cheap, easy to make, comforting and tastes great. I usually make a pot of this each week. It keeps for up to three days very well in the 'fridge and, when the urge grabs me, a few ladles of it in a Le Creuset stockpot reheated in the microwave for a few minutes is absolute bliss.

catrose13's picture
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I didnt have the energy to grate the carrots (!) so chopped them instead. Takes longer to cook but its all the better for that I think.
Added some block coconut which really improved the taste, but ups the calories! Doesn't take much to give it a creamy flavour though.
Really nice soup.

catrose13's picture
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I didnt have the energy to grate the carrots (!) so chopped them instead. Takes longer to cook but its all the better for that I think.
Added some block coconut which really improved the taste, but ups the calories! Doesn't take much to give it a creamy flavour though.
Really nice soup.

davewilde's picture
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Fantastic recipe - will definitely make again!

sylvivilba's picture
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I always use coconot milk instead of milk - gives it even more exotic taste. I also add a lot more carrots and it comes out just as wonderful!

ashleyadm's picture
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I can only echo others' praise: this soup really is amazing....even when you mess up like I did! I live in Germany, and the word for caraway seed - kummel - is apparently too close to "cumin", so, in my rush to eat lunch today, I added those instead. It still turned out really good, but I'm probably biased since I really love caraway seed. I even think I might keep the change since the caraway seed's actually really good with the spiciness of the chili and the sweetness of the carrots. Thanks for a creamy, great-tasting, easy recipe that even I can't mess up completely! I'll definitely be making this one again.

cobhrai's picture
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This was really easy to make and tasty. Great for a mid week when you don't have much time.....

amelie1974's picture
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Didn't have cumin or chilli flakes but did have chilli powder and probably worked just as well. delicious thick soup and easy to make.

humble_macca's picture
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Simple, easy recipe that tastes so good! Cook this all the time and freeze batches. The spice mix that you sprinkle on top really makes the dish and adds a lot more spice. Yum!

pondspider's picture

So simple, so delicious!

I made it because I'd messed up on my online supermarket delivery and received 2kg of carrots rather than just two carrots and needed a carrot heavey recipe. I used Karo coconut milk instead of dairy milk.

ashlovesfood's picture
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plus I didn't have any red lentils so I used Puy lentils instead... it doesn't look as nice but it tastes amazing! :)

ashlovesfood's picture
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Absolutely amazing!! personal preference... more chilli for me :D I had loads of carrots from my garden and this was a really amazing take on the boring carrot soup!! LOVE IT and will definitely be making it again! :D

strawberry26031's picture
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Just made this to have for lunch, so easy and very tasty. Used coconut milk instead of normal milk and it is really nice.

rachellikescake's picture
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Very nice. I added a diced red pepper, and some ground ginger to give it more kick. Mine was very sweet so I added some harissa paste which rounded it out nicely.

misslittleboss's picture
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Lovely!!! Easy fast and can be made of non-perishable product (frozen carrots, non-diary milk etc).
Highly recommend to try out!

frannylou's picture
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No wonder there are so many comments on this soup...really delicious. I was looking for a new recipe to use my homemade chicken stock up. This was simplicity itself! I didn't have any carrots so had a look in the freezer and came across a bag of sweetcorn that my husband loathes and refuses to eat. I didn't add milk but instead chucked in a good 3oz of creamed coconut and a squeeze of chilli paste to the lentils, corn and stock. My husband ate the lot with some homemade bread....then I let him to my secret!!!! :) We've had it twice since and just as good with a stock cube!

jul34es's picture
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made this for tea tonight and it was so easy to make and tasted great.

periheriquegirl3's picture

My family is generally not keen on spices but they do like home-made soups. I thought using visible cumin seeds would be too obvious so I used a teaspoon of cumin powder and half a teaspoon of mild chilli powder. We ate the soup in the garden and accompanied it with warm buttered ciabatta. Delicious! A hit with everybody.

dorothyfinch's picture
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this was very nice

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