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


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)

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, or, if using the Chef blender, set speed to 4.
  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, or if using the Chef, blend each batch for around 20 seconds. 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.

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