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Spiced Carrot & Lentil Soup


  • 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 (to make it dairy-free, try oat milk)


  • Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

  • Scoop out about half with a spoon and set aside.

  • Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.

  • Simmer for 15 mins until the lentils have swollen and softened.

  • Whizz the soup in the food processor or blender until you have reached desired consistency

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