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 121-140

• Adele

  21 May 2009

  Adele rated and commented on this recipe

  

  A great easy to make soup. Would personally be a bit more generous with the chilli. Garlic and/or onion might also be a good idea to try to give it more depth of flavour. All in all not bad at all.

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• stallion

  25 May 2009

  stallion rated and commented on this recipe

  

  delicious and well easy.

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• yummie

  07 June 2009

  yummie commented on this recipe

  sorry Jane, but you have missed out the amount of stock, or am I mis-reading, I am a bit thick, lol :(

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• Gwennie

  09 June 2009

  Gwennie rated and commented on this recipe

  

  Cheap to make, really yummy and makes enough for the freezer

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• wildspiritart

  24 June 2009

  wildspiritart commented on this recipe

  I made the Moroccan variation using Harissa paste. Delicious! Will make again.

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• tinad

  06 July 2009

  tinad commented on this recipe

  This soup is almost up there with our family's firm favourite of chorizo and lentil soup. Have made again and again and again and.....!

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• tinad

  06 July 2009

  tinad rated and commented on this recipe

  

  Sorry forgot to rate!

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• Georgelikescake

  10 July 2009

  Georgelikescake rated and commented on this recipe

  

  So easy to make, the only thing that takes time is grating all the carrots! Great all year round and has been enjoyed by vegetarians and meat-eaters alike

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• Gillh007

  11 July 2009

  Gillh007 rated and commented on this recipe

  

  WOW this is good! I didn't grate the carrots (way too hard!) finely chopped instead, and let the hand blender do the rest. Chopped up a large handful of fresh coriander (had a load in the veggie patch) as it cooked, which added more depth. A wonderful soup. Will do many times again. No need for the oil, just let the carrots sweat a bit, before adding liquid. Used Total Zero Yoghurt, FAB SOUP. :0)

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• Buzz

  15 July 2009

  Buzz commented on this recipe

  I wanted something quick and easy to prepare for my 3 year old's tea and this was perfect. Took very little time - required few ingredients and was scoffed. She is quite picky so I ground the roasted cumin seeds before adding so there wouldn't be bits in the final soup, and left out the chilli. Leftovers were enjoyed by the rest of the family later.

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• Ver1ty

  17 July 2009

  Ver1ty rated and commented on this recipe

  

  Quick, easy & delicious!

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• Alex

  02 August 2009

  Alex commented on this recipe

  Love it!!!

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• Alex

  02 August 2009

  Alex rated this recipe

  

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• Oonaghe

  05 August 2009

  Oonaghe rated and commented on this recipe

  

  Great soup! it was so good! Will make again :)

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• westy

  08 August 2009

  westy commented on this recipe

  looks nice, i make a similar version but easier http://www.bbcgoodfood.com/recipes/12185/spicy-carrot-and-potato-soup

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• Victoria

  08 August 2009

  Victoria commented on this recipe

  I tried this recipe and loved it too, but I found it under the 'dairy free' section. Surely with milk and cream it's not dairy free!

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• CloClo

  09 August 2009

  CloClo commented on this recipe

  I think I will make this tomorrow - will definitely be using onion though, as have loads to use up. Not sure what kind of lentils we have, or the amount of carrots. You can probably tell I don't follow recipes much, and just use them as a base! Will let you know how I get on.

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• pixie

  10 August 2009

  pixie rated and commented on this recipe

  

  just made the soup, tasty but will add more chilli next time to give a bit of a kick. quick and easy to make.

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• Sirlewy

  10 August 2009

  Sirlewy rated and commented on this recipe

  

  quite nice, i will add more chilli and onion next time, easy and cheap, all in all a good soup :)

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• CloClo

  12 August 2009

  CloClo rated and commented on this recipe

  

  The version I made was ok - and I added onion and garlic. I really think the printed version would be very bland. I will add even more onion, more garlic, and other flavourings next time. There definitely will be a next time though, I think it has the makings of a very nice low fat lunch!

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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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