Spiced Carrot and Lentil Soup

Spiced Carrot and Lentil Soup

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  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Soups and starters

Serves: 4

Preparation time: 10 minutes

Cooking time: 10-15 minutes


  1. Put the carrots, celery, onion, chilli and ginger into the blender and press the coarse chop programme.
  2. Heat the oil in a large saucepan, add the cumin seeds and when they pop add the chopped vegetables and cook together for 3-4 minutes, stirring occasionally.
  3. Put the lentils in a sieve and rinse with cold water then add to the pan with the stock and orange juice. Bring to simmer and cook for 20-25 minutes until the lentils are tender. Cool for 2 minutes.
  4. Blend the soup in two batches (do not exceed 1200ml/5 cups maximum hot liquid capacity) using the soups programme until smooth. Re-heat and season if needed and serve garnished with finely chopped chilli, if liked.

Tip: This soup freezes really well, so it is worth making more than you need, so you have plenty for another day.


  • 700g carrots, peeled and halved
  • 1 celery stick, halved
  • 1 medium onion, peeled and halved
  • 1 red chilli, deseeded
  • 5cm piece of ginger, peeled
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 75g red lentils
  • 1 litre hot vegetable stock
  • 200ml orange juice
  • Salt and freshly ground black pepper
  • Extra red chilli, finely chopped, to garnish (optional)

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