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Spiced carrot and lentil soup made with carrots, split red lentils and onion. Spiced with cumin, chilli flakes, garlic, vegetable stock and coconut milk.

This super tasty carrot and lentil soup is ready in only 30 minutes. Furthermore, it makes the perfect quick and healthy lunch or appetiser!

It’s vegan-friendly and is packed full of vegetables which makes it a healthy choice. However, you can substitute the coconut milk for regular milk if you’re not vegan. Additionally, you can serve it with fresh coriander and bread of your choice.

Check out my Instagram page for more recipe inspiration! Also, check out my other delicious and easy soup recipes that are healthy and packed full of flavour!

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Spiced Carrot and Lentil Soup

Carrot and Lentil Soup with Cumin, Chilli, Onion, Garlic and Coconut Milk
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer, Lunch, Soup
Cuisine British
Servings 2 people

Ingredients
  

  • 1 tsp Cumin seeds
  • 1 tsp Chilli flakes
  • 1 tbsp Olive oil
  • 1/2 Onion (diced)
  • 2 Garlic cloves (roughly chopped)
  • 300g Carrots (chopped into small rounds)
  • 70g Split red lentils
  • 500ml Vegetable stock
  • 80ml Coconut milk
  • Fresh coriander (to serve)

Instructions
 

  • Heat a large pan to medium, add the cumin seeds and chilli flakes to the dry pan and toast for 1-2 minutes, until fragrant. Add the olive oil, onion and garlic and fry for a further 2 minutes.
  • Add the carrots, lentils, vegetable stock and coconut milk. Bring to the boil. Then simmer for 15 minutes, stirring occasionally.
  • Add the mixture to a blender and blend until smooth. Return to the pan and season to taste. Warm the soup through on low. (If the soup is too thick add extra coconut milk to your liking).
  • Serve in bowls and top with fresh coriander.
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