Spiced carrot & lentil soup
Chef DefneKitchen Studio chef · October 14, 2026A smooth, gently spiced soup of grated carrots and split red lentils, simmered in under half an hour. It works in a slow cooker too.
Calories are an AI estimate, for information only.
Ingredients · 8
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Cumin seeds2 tsp
- Chilli flakes
- Olive oil2 tbsp
- CarrotsCoarsely grated600 g
- Red lentils140 g
- Vegetable stockHot1 L
- Milk (or a dairy-free alternative)125 ml
- Plain yogurt and naan bread (to serve)
Method · 5 steps
- 1
Toast a pinch of chilli flakes and 2 tsp of cumin seeds in a large dry saucepan for 1 min, until they start to pop and smell fragrant.
- 2
Spoon out roughly half of the spices and set them aside for serving. Pour 2 tbsp of olive oil into the pan, then add 600g of coarsely grated carrots, 140g of split red lentils, 125ml of milk and 1l of hot vegetable stock. Bring to the boil.
- 3
Leave to simmer for 15 mins, by which time the lentils should be soft and plump.
- 4
Blend until smooth using a stick blender or food processor, or pulse briefly if you would like a chunkier texture.
- 5
Taste and season, then top with a spoonful of plain yogurt and the toasted spices you set aside. Serve with warm naan bread.
