Spiced Carrot and Lentil Soup

"This combination of carrots and lentils is so tasty and the spices give just a hint of zing to this delicious thick "stick to your ribs" Soup Its so easy to make and freezes well"
 
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photo by JoyfulCook photo by JoyfulCook
photo by JoyfulCook
Ready In:
30mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • Heat a large saucepan and dry- fry the cumin and chilli flakes just long enough to release the aromas - dont brown them. Save half to sprinkle over the soup when you are ready to serve.
  • Add the oil, carrots (grated), lentils, stock, milk, salt (I use sea salt) and fresh ground pepper.
  • Bring to the boil and simmer for about 15-20 minutes. When slightly cooled, blend until smooth.
  • Sprinkle the remaining cumin on the soup, serve with either crusty bread or Naan bread.

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Reviews

  1. Very good. Lentil soups often taste bland-ish to me, so I used 1/2 ts of chili flakes and blended all the cumin seeds into the soup - oh, lovely! Thank you for sharing!
     
  2. A really good soup. Warm and filling. Quick and easy to make. I pureed the soup with a hand blender. A little too spicy for my five year old, but my more adventerous two year old loved it!
     
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RECIPE SUBMITTED BY

We now reside back in England after returning from Australia after most of our working life there. I have been fortunate enough to have lived in many countries when I was younger and therefore many of my recipes reflect this! Love to cook. love to travel too
 
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