Spiced carrot & lentil soup

Recipe uploaded by

Jane Hornby

137 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 161-180

• Sue

  22 October 2009

  Sue rated and commented on this recipe

  

  I loved this soup, I used ground cumin as I had run out of the seeds, The soup is cheap to make healthy and also fast to make.

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• stigboro

  22 October 2009

  stigboro rated and commented on this recipe

  

  Very nice soup, easy to make and the subtle spice really makes it. delicious!!!

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• vic&mark

  23 October 2009

  vic&mark rated and commented on this recipe

  

  My husband is lactose intolerant and i made this soup using 100ml of soya milk instead of the 115 ml cows milk and used soya yoghurt to garnish instead of the ordinary yoghurt. Still tastes fantastic, but beware of boiling after the soya milk has been added as it has a tendency to split! I substitute soya products in many receipes as it means we still get to enjoy good food.

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• CocoVanilla

  26 October 2009

  CocoVanilla rated and commented on this recipe

  

  Very good! Will probably make again!

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• barnabybabe

  26 October 2009

  barnabybabe commented on this recipe

  Used ground cumin and chilli, plus added some ground coriander. Left out the oil, yogurt and naan bread. Was very filling, and delicious.

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• barnabybabe

  26 October 2009

  barnabybabe rated and commented on this recipe

  

  Forgot to rate

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• Marian

  27 October 2009

  Marian commented on this recipe

  Looks and smells good, can't wait to taste it, but can someone tell me how much stock? Looks like 11 on the list of ingredients, have put in a pint. Here's hoping.

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• Marian

  27 October 2009

  Marian rated and commented on this recipe

  

  Cooking now smells good, but can someone tell me how much stock? Looks like 11 in the list of ingredients. Have put in a pint.

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• Sharine

  01 November 2009

  Sharine rated this recipe

  

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• Jan

  04 November 2009

  Jan rated and commented on this recipe

  

  A tasty, quick and yummy soup. It has a really nice texture once blended too. My two year absolutely loved it with some nan bread!

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• Gemma

  06 November 2009

  Gemma commented on this recipe

  Marian it looks like 1 litre to me. I'm going to give this a go at the weekend but will keep an eye on the stock levels. Another soup recipe that I use is honeyed carrot soup - http://www.bbcgoodfood.com/recipes/4852/honeyed-carrot-soup which uses 2.5 litres of stock for 800g of carrots and no lentils.

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• BeckyD

  08 November 2009

  BeckyD rated this recipe

  

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• hubbahubster

  10 November 2009

  hubbahubster commented on this recipe

  Just awful. Don't know why – I followed the recipe, but it didn't come out as smooth as in the picture despite plenty of blitzing, and it actually made me feel sick when I ate it! Threw the whole batch away, won't be making again.

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• Carole

  10 November 2009

  Carole rated and commented on this recipe

  

  This soup is really good. Added a little more chilli flakes & cumin seeds. I liked the consistency of the soup - thickness just right. Have made it a couple of times and will definately make it again. So easy to make. I chopped up the carrot into small cubes rather than grate it.

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• zoemcc

  11 November 2009

  zoemcc rated and commented on this recipe

  

  Nice and easy soup to make, although I added extra chill flakes for a bit more kick. Goes well topped with goats cheese.

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• clareyb

  12 November 2009

  clareyb rated and commented on this recipe

  

  The easiest soup recipe ever - perfect for chilly winter days like today :-p yum

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• luce

  15 November 2009

  luce rated and commented on this recipe

  

  Substituted sweet potatos for the carrots and it was excellent.

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• Carol Wilson

  17 November 2009

  Carol Wilson rated and commented on this recipe

  

  Really good soup for a cold winters day. I didn't have any yoghurt so used creme fraiche instead but didn't change anything else. Found it need quite a lot of blitzing witha stick blender to get it really smooth but it was well worth the effort as it was delicious.

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• Jules

  22 November 2009

  Jules rated and commented on this recipe

  

  I made this today. It's delicious! It's warming on a cold day and great knowing you're eating something that's doing you good.

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• Gemma

  22 November 2009

  Gemma rated and commented on this recipe

  

  I made this yesterday and it was very quick and simple. The soup came out nice and smooth but I had to add another pint of stock because it was so thick you could have cut it with a knife... and I like thick soups! The texture was nice and smooth but the spices didn't really work for me, although my tasters liked it. I would probably make this again, but only occasionally to ring the changes of the honeyed carrot soup rather than as a staple.

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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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