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 81-100

• red

  23 January 2009

  red rated and commented on this recipe

  

  This soup is delicious. I don't use the oil and it tastes fab without. Perfect for a winter warmer

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• Gbobs

  29 January 2009

  Gbobs rated and commented on this recipe

  

  it was delicious, we had a tin of lentils that we put in worked perfectly it was so quick and easy. Thought it would last us a couple of days but ate in one go!!! Definitely will make again

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• amyjaneb

  29 January 2009

  amyjaneb rated this recipe

  

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• schizopear

  30 January 2009

  schizopear rated and commented on this recipe

  

  this was yummy. i was a little bit nervous about serving lentil soup to my partner but i didn't need to worry - he loved it! served it with some warmed naan breads.

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• lisamary

  02 February 2009

  lisamary rated and commented on this recipe

  

  Just fab, delicious. I keep making massive batches of it, freezing individual portions and then taking to work for lunch. Dead easy to make, must confess haven't grated the carrots once, just chopped them, blender took care of them no problem.

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• seonad

  02 February 2009

  seonad rated this recipe

  

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• Paula

  02 February 2009

  Paula commented on this recipe

  Nice, but came out too thick.

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• ST

  03 February 2009

  ST rated this recipe

  

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• Sarah82

  04 February 2009

  Sarah82 rated and commented on this recipe

  

  I had to give this soup a go once I had read all the comments and seen the ratings and it really is as good as everyone says. Will definitely be making again!

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• Jen

  05 February 2009

  Jen rated this recipe

  

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• mitchity40

  05 February 2009

  mitchity40 rated and commented on this recipe

  

  I enjoyed this soup although next time i think i will add more chilli. The cumin flavour is delicious and got better the next day when i took it to work in a flask for lunch.

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• ceebee

  06 February 2009

  ceebee rated and commented on this recipe

  

  absolutely scrummy! This soup is the perfect 'winter warmer'. The spices give it a great kick!

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• iseya

  06 February 2009

  iseya commented on this recipe

  I didn't have carrots, so I used 1 large potato and 1 red apple instead---and it was PERFECT! Absolutely delicious :)

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• iseya

  06 February 2009

  iseya rated this recipe

  

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• Carol

  07 February 2009

  Carol commented on this recipe

  I was looking for a carrot soup recipe as I had got 2 large packs of carrots on offer from the supermarket. It was lovely made loads and put in freezer to take to work for lunch. If its too thick just thin it down with stock or water its easy.

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• Ellie

  08 February 2009

  Ellie rated and commented on this recipe

  

  Love this soup! I chopped the carrots and blended so it needed a little longer to simmer and added a little extra spice.

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• Food Fanantic

  10 February 2009

  Food Fanantic rated this recipe

  

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• Kate Cooks

  13 February 2009

  Kate Cooks commented on this recipe

  Great recipe - very easy and very tasty. A real winter warmer.

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• learner

  18 February 2009

  learner rated and commented on this recipe

  

  a bit too thick so added more milk (used soya milk) although im sure this would not have greatly altered the consistency. Would definetly use more spice next time, served with rice and onion bahji it tastes great.. will definetly make again

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• kasia

  20 February 2009

  kasia commented on this recipe

  really fab! i used powdered chilli and powdered cumin, with loads of black ground pepper- nice and spicy!

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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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