1 min read

Spicy Carrot and Lentil Soup

I adapted this recipe I found on the BBC Good Food website to my own taste. This is a lovely creamy soup that is ready in 30 mins!


  • 2 tsp cumin seeds
  • pinch chilli flakes
  • 1 tbsp Olive oil
  • 400-600g carrots, washed and coarsely grated
  • 140g split red lentils
  • 1 litre hot vegetable stock
  • 1 can coconut milk (use half fat version of the coconut milk if counting the calories or you can use 125ml regular milk)


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

Add the oil, carrot, lentils, stock and coconut milk to the pan and bring to the boil.

Simmer on a low heat for 15 mins until the lentils have swollen and softened.

I then use my stick blender to make the soup smooth. Season to taste with some salt and pepper, plate up then sprinkle on the rest of the reserved toasted spices.


Spicy Carrot and Lentil Soup