Spiced carrot & lentil soup

Recipe uploaded by

Jane Hornby

134 ratings

Recipe by Jane Hornby

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1. Video tutorial: Making soup

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.

Make it Moroccan

Substitute the chilli flakes and cumin seeds for a few teaspoons of harissa paste. You could add cooked shredded chicken at the end of cooking, too.

238 kcalories, protein 11g, carbohydrate 34g, fat 7 g, saturated fat 1g, fibre 5g, salt 0.25 g

'This is low fat and healthy, but we thought it had a great kick to it as well. We served ours with mini garlic and coriander naan breads for extra spice.'

Latest comments and suggestions

Results 101-120

• harrybo1

  21 February 2009

  harrybo1 commented on this recipe

  Really easy recipe with brilliant results. Very tasty, even for a carrot hating person like myself. This is now a freezer staple and family fav!!!

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• Tracy

  06 March 2009

  Tracy rated and commented on this recipe

  

  I found this rather bland im affraid !! Think i'll stick with the sweet potatoe and chilli soup in future.

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• momo

  07 March 2009

  momo commented on this recipe

  me and my husband loved this soup very much. very easy to make and very tasty. we didnt put the yogurt though. but still tasty. will make again tomorrow.:)

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• princessbelle

  09 March 2009

  princessbelle rated and commented on this recipe

  

  this recipe was very easy to make although tasted a bit bland, next time i would not put as many lentils in as this took the flavour away from the carrots i thought. i prefered the other carrot and cumin soup on this site

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• rainbow

  17 March 2009

  rainbow commented on this recipe

  love this - so easy, so tasty

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• dippyd

  28 March 2009

  dippyd rated and commented on this recipe

  

  This is so tasty, even better after it came out of the freezer at a later date.

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• Girlie

  30 March 2009

  Girlie commented on this recipe

  This was an instant hit with friends and family. I added the chicken to the soup and served it as recommended. The only complaint was that people wanted more!!! I have to make double portions now :)

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• annácska

  31 March 2009

  annácska rated and commented on this recipe

  

  I did it yesterday and we loved it. I put in some more spices (toasted coriander, mustard and cumin seeds), and then let it simmer... Very easy and tasty, I'll definitely do it again!

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• Skylar Dickenson

  31 March 2009

  Skylar Dickenson rated and commented on this recipe

  

  wonderful! i used curry powder instead of cumin and it was a bit spicy. delicious :)

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• anniroc

  01 April 2009

  anniroc rated and commented on this recipe

  

  Ok as a base but very cumin-y. Next time I would add less cumin and add fresh chilli and some garlic for extra flavour. I also added 1 tsp of sugar for extra depth.

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• Lucyp73

  02 April 2009

  Lucyp73 commented on this recipe

  This soup is fantastic! Really easy to make and incredibly tasty with cheap ingredients. I serve with low fat naan breads and I always use some extra chilli flakes. My favourite soup by far!

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• EmmaP

  06 April 2009

  EmmaP rated and commented on this recipe

  

  Very easy, cheap and tasty!

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• Carol

  20 April 2009

  Carol rated and commented on this recipe

  

  With carrots here in Turkey at 1 lira (40p) a kilo you can't go wrong. Will definitely be making this again and serving it for lunch with crusty bread to guests here in our hotel.

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• sarah

  22 April 2009

  sarah rated and commented on this recipe

  

  Really lovely in the end! I omitted the oil and added cumin powder and chilli flakes to the carrots before adding stock, lentils and milk. Was nice but something was missing - added approx 1-2 tsp chicken seasoning, splash of Worcs sauce and lots of salt/pepper and it gave the flavour more depth. Tastes even nicer the next day. Might add leeks or onion too next time.

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• DenOHora

  09 May 2009

  DenOHora rated and commented on this recipe

  

  Really tasty and really easy. It tastes quite classy, which surprising given that it is so cheap and easy to make.

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• LisaH

  12 May 2009

  LisaH commented on this recipe

  I ADORE this soup, I usually use ground cumin which works just the same I find, and using chicken stock, and adding some cooked chicken at the end I find makes it even tastier if having as a main meal. I make a huge batch once a fortnight and everyone asks for more. Gives the illusion that I am a fabulous cook :)

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• N Tomlinson

  15 May 2009

  N Tomlinson rated and commented on this recipe

  

  Great Soup, with a nice spicy warmth. Definately on file for quick easy lunches.

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• jeannie

  17 May 2009

  jeannie rated and commented on this recipe

  

  family loved this recipe.A firm favourite! Especially with the naan bread!

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• kika

  17 May 2009

  kika rated and commented on this recipe

  

  Delicious and super easy. Have done it 3 times and also without the carrots and still quite good.

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• Jenniebibs

  17 May 2009

  Jenniebibs rated and commented on this recipe

  

  Delish! I added an onion and I'll do the same next time as I think it worked really well. It didn't turn out quite as spicy as I'd have liked but I think my spices are probably a bit old. My 2 year old daughter absolutely loved it.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian, Dairy-free

To make dairy-free, see 'Try' below

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

238 kcalories, protein 11g, carbohydrate 34g, fat 7 g, saturated fat 1g, fibre 5g, salt 0.25 g

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