Name: Spiced Carrot & Lentil Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 2 tsp cumin seeds; Pinch chilli flakes; 600g carrots, washed and coarsely grated (no need to peel); 140g split red lentils; 1 litre hot vegetable stock (from a cube is fine); 125ml milk; 2 tbsp olive oil; Plain yogurt; Naan bread, warmed

Jump to Recipe

Introduction

This spiced carrot and lentil soup is a comforting, flavorful dish that’s perfect for cooler days. Packed with aromatic cumin and a hint of chilli, it’s both nutritious and satisfying. Easy to make and customizable, it’s sure to become a favorite in your recipe collection.

The image shows a white bowl with two red thin stripes near the rim, filled with a thick, smooth yellow-orange soup. On top of the soup, there is a small dollop of white cream placed in the center, sprinkled with small dark seeds and a few fresh green cilantro leaves. The bowl sits on a light wooden tray beside pieces of naan bread similar in color to the tray. The background has a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 minute until they start to jump in the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside.

Step 2: Add the olive oil, grated carrots, lentils, hot vegetable stock, and milk to the pan. Bring to a boil, then reduce the heat and simmer for 15 minutes until the lentils have swollen and softened.
Step 3: Use a stick blender or food processor to whizz the soup until smooth, or leave it chunky if you prefer. Season to taste.
Step 4: Serve the soup with a dollop of plain yogurt and a sprinkling of the reserved toasted cumin and chilli seeds. Accompany with warm naan bread.

Tips & Variations

Use a soup maker to save time by placing all ingredients in and blending the soup quickly.
If using a slow cooker, combine half the cumin seeds, half the chilli flakes, oil, carrots, lentils, and 700ml stock. Cook on High for 3 hours until lentils are tender, then add milk and blend.
Make it Moroccan by substituting chilli flakes and cumin seeds with harissa paste; add cooked shredded chicken for extra protein.

For a dairy-free option, replace the milk with reduced-fat coconut milk for richness and creaminess.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl with thin red stripes on the outside is filled with a smooth, thick orange soup. On top of the soup is a small dollop of white cream, sprinkled with small black seeds and bright green cilantro leaves. The bowl is on a light wooden tray, next to some pieces of lightly browned flatbread. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use a plant-based milk instead of dairy milk and omit the yogurt or use a dairy-free alternative.

Can I use other types of lentils?

Red lentils work best as they cook quickly and break down to create a creamy texture, but you can experiment with yellow lentils. Brown or green lentils may require longer cooking and will keep more texture.