If you’re bored of the overdone soup flavours, you can’t go past this carrot and lentil soup with a spicy kick! Not only will the exciting flavour catch you off guard, but this dish is incredibly easy to whip up with close to no effort in under half an hour.
The spice blend in the mix of this recipe works so well to subtly improve the flavour without changing too much about the classic carrot and lentil soup we know and love. Serve it up with some crusty bread and you’re good to go!
- 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
- Heat large saucepan and dry-fry cumin seeds and chilli flakes for 1 min, or until they start to jump around pan and release aromas.
- Scoop out about half with spoon and set aside. Add olive oil, carrots, red lentils, vegetable stock and milk to pan and bring to the boil. Simmer for 15 mins until lentils have swollen and softened.
- Whizz soup with stick blender or in food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with plain yogurt and a sprinkling of the reserved toasted spices. Serve.