Spiced Carrot & Lentil Soup

  • 8 Ingredients

  • 45 Minutes

  • 4 Serving

Spiced Carrot Lentil Soup
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  • 2 tsp cumin seeds

  • 1/8 tsp dried chili flakes

  • 1 tsp extra virgin olive oil

  • 8 medium sized carrots, chopped

  • 1/2 cup split red lentils, rinsed

  • 4 cups vegetable stock

  • 1 cup full fat coconut milk

  • Salt and pepper to taste


  • Heat a large saucepan over medium heat and add the cumin and chili flakes. Cook for 1 minute watching that they don’t burn. Remove 1 teaspoon of the spice mixture and set aside.

  • Add the olive oil, carrots, lentils and stock to the saucepan and bring to a boil. Reduce heat and simmer for 30 minutes or until both the lentils and carrots are soft. Remove the pan from the heat and allow to cool for 10 – 15 minutes.

  • Working in batches, puree the soup in a blender until smooth. Return the soup to the pan and add the coconut milk, season with salt and pepper to taste. Top with the reserved spices and serve.