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 41-60

• Sheila M

  02 October 2008

  Sheila M commented on this recipe

  Simply delicious and deliciously simple - everyone loved this, including the carnivores in my family. I added extra chilli flakes, was generous with the cumin seeds, and used the coconut milk option instead of ordinary milk. Wonderful - now a firm favourite.

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• Sheila M

  02 October 2008

  Sheila M rated this recipe

  

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• sven

  18 October 2008

  sven rated this recipe

  

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• Whow

  20 October 2008

  Whow rated and commented on this recipe

  

  Made this for my husband's lunch on a very wet, miserable day. Just what was needed - it was warming and yummy and so quick to make. I forgot to add the olive oil (!) next time I make it I think I'd leave it out again, it was delicious as it was.

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• sairdair

  20 October 2008

  sairdair rated and commented on this recipe

  

  Love this recipe! It's so easy and it tastes delicious. Have had to copy recipe out for lots of friends after they tasted it. I tend to add a good dollop of sweet chilli sauce at the end rather than use chilli flakes.

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• Frankie

  22 October 2008

  Frankie commented on this recipe

  Lovely. I thought I'd have some left over but everyone had seconds.

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• Frankie

  22 October 2008

  Frankie rated this recipe

  

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• Sweetpickle123

  25 October 2008

  Sweetpickle123 rated and commented on this recipe

  

  I Love this Soup - for a bit of extra warmth try adding a small de-seeded chilli when you add the carrots.

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• tangopat

  29 October 2008

  tangopat rated and commented on this recipe

  

  Made this in advance of our going to a football match on what must have been the worst day of the year weatherwise! Brilliantly warming to come back to - have recommended it to all the family.

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• cookingforgirls

  30 October 2008

  cookingforgirls rated and commented on this recipe

  

  I make a lot of soups and have never used milk in the way suggested in the recipe. I really liked the rich texture and flavour it gave, but rest of family didn't like it so much. Looks like I'll be eating the left overs which is fine by me. Didn't bother grating the carrots. Just chopped them and cooked for ten minutes at the beginning.

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• kriek

  04 November 2008

  kriek rated and commented on this recipe

  

  Excellent for cold, wet dreadful days or after a long walk outside. Easy, filling and delicious.

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• broadbean

  06 November 2008

  broadbean commented on this recipe

  added onions and left out the milk.delicious soup,have made it several times.my 15 month old daughter loves it too!

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• toffeebanoffee

  07 November 2008

  toffeebanoffee rated this recipe

  

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• Yvonne-S

  10 November 2008

  Yvonne-S rated and commented on this recipe

  

  Oh dear I feel a failure now after reading everyone's comments :-( I followed the recipe to the letter but found the soup quite bland and uninteresting, could be my cooking skills but I wont be making this one again.

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• flubbles1982

  12 November 2008

  flubbles1982 rated and commented on this recipe

  

  I have to agree with Yvonne-S, I make a lot of soups and I found this soup incredibly sweet and very bland at the same time. I also found that the soup was a bit chalky (not sure if this is down to the lentils). I will not be making this again either, however there are some lovely soups on here, which I have made and shall continue to make.

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• Alice

  15 November 2008

  Alice rated and commented on this recipe

  

  Rather disappointing.

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• cakeyshoes

  16 November 2008

  cakeyshoes rated and commented on this recipe

  

  my all time fave soup recipe from GF, hearty warming and full of flavour. not sure why other reviewers found it to be bland and tasteless. i have made this on countless occasions and all who have tried it love it.

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• Tilly

  22 November 2008

  Tilly rated and commented on this recipe

  

  Made this today for lunch as the snow is falling outside. Hubby and I really enjoyed this soup, although,I must say it is an acquired taste..... made Herb bread to accompany it, and lunch was a great success. Have enough soup for a later day, so will pop it in the freezer.

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• Wendy

  23 November 2008

  Wendy rated and commented on this recipe

  

  Fully agree - a delicious, heart-warming soup. My local shop didn't have cumin seeds or chilli flakes so I used ground but have now stocked up on seeds and flakes for next time. I think I undercooked the carrots because the texture was rather 'bitty' after a fair time in the blender but we still really enjoyed it. My ancient food processor grates very finely so I used the slicer and probably should have cooked the carrots first.

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• millymolly99

  23 November 2008

  millymolly99 rated and commented on this recipe

  

  Love this soup, I have made it a few times now, it's so easy. Like some of the other comments I add a little extra and stock and omitt the oil. I freeze it in single servings and just lift a tub out of the freezer in the morning and heat up at work for 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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