Spiced carrot & lentil soup - Secretsfrommyapron

Nutrition and extra info

To make dairy-free, see ‘try’ below

Healthy

Dairy-free

Vegetarian

kcal238

fat7g

saturates1g

carbs34g

sugars0g

fibre5g

protein11g

salt0.25g

Ingredients

Method

2 tsp cumin seeds

pinch chilli flakes

2 tbsp olive oil

ol-iv oyl

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

600g carrots, washed and coarsely grated (no need to peel)

ka-rot

The carrot, with its distinctive bright orange colour, is one of the most versatile root…

140g split red lentils

1l hot vegetable stock (from a cube is fine)

125ml milk

mill-k

One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

plain yogurt and naan bread, to serve

yog-ert

Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
Simmer for 15 mins until the lentils have swollen and softened.
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.