Description
A warm and comforting spiced carrot and lentil soup featuring aromatic cumin and chili flakes. This smooth and creamy soup combines grated carrots and red lentils simmered in vegetable stock, finished with milk for richness, and served with a dollop of plain yogurt and naan bread. A perfect blend of spices and flavors with options for customization including a Moroccan twist or dairy-free variation.
Ingredients
Scale
Spices
- 2 tsp cumin seeds
- Pinch chilli flakes
Main Ingredients
- 2 tbsp olive oil
- 600g carrots, washed and coarsely grated (no need to peel)
- 140g split red lentils
- 1 litre hot vegetable stock (from a cube is fine)
- 125ml milk
To Serve
- Plain yogurt
- Naan bread
Instructions
- Toast Spices: Heat a large saucepan over medium heat and dry-fry the cumin seeds and chilli flakes for about 1 minute, stirring frequently until they start to jump around the pan and release their aromatic scent. Remove about half of the toasted cumin seeds and chilli flakes with a spoon and set aside for garnish.
- Add Ingredients and Simmer: Add the olive oil to the pan, then toss in the grated carrots, split red lentils, hot vegetable stock, and milk. Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 15 minutes, or until the lentils have swollen, softened, and the flavors meld together.
- Blend the Soup: Use an immersion stick blender or transfer the soup to a food processor and blend until smooth, or leave it chunky if preferred, based on personal texture preference. Season the soup with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls, place a dollop of plain yogurt on top, and sprinkle with the reserved toasted cumin seeds and chili flakes for added aroma and texture. Serve alongside warmed naan bread to complete the meal.
Notes
- For a quicker method, use a soup maker to blend and cook all ingredients simultaneously.
- Slow cooker option: Combine half the cumin seeds, half the chilli flakes, oil, carrots, lentils, and 700ml stock in the slow cooker. Cook on High for 3 hours until lentils are tender. Toast remaining spices separately, stir in milk, then blend.
- For a Moroccan variation, replace the cumin and chili flakes with harissa paste and optionally add cooked shredded chicken for extra protein.
- To make it dairy-free, substitute the milk with reduced-fat coconut milk for a rich and creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan-inspired
Keywords: carrot lentil soup, spiced soup, cumin soup, vegetarian soup, easy soup recipe, stovetop soup, Moroccan soup
