Spicy carrot soup

Spicy carrot soup(1)

I don’t know anyone who doesn’t love carrot soup, even those who don’t like carrots!  I’ve had a go at spicing it up a bit and thickening it with orange lentils. I like using lentils or beans wherever I can as it not only adds to the flavour, it boosts the nutrition value of the dish which is important.  I think it works; the gentle fragrance of carrots wafts through the earthy layer of lentils in sweet harmony.  It is not overly spiced – just a little cumin and coriander.  I had that bowl in the picture for lunch and John gobbled the rest in a large large bowl (just like Daddy Bear) with some herb fougasse I also managed to fit in yesterday.  The herbs in the fougasse sat very comfortably with the spices in the soup and I think I will repeat this duo very soon as I’ve frozen half of the fougasse and all I need to do is put the soup on and voila, a meal fit for a king (and queen of course). 

4-5 servings


3 tablespoons orange lentils
3 large carrots, sliced
1 large onion, sliced
3 large cloves garlic, sliced
2 tomatoes, chopped
½ teaspoon turmeric
1 teaspoon ground coriander
1½ teaspoons whole cumin
2 tablespoons olive oil
4 cups water
1 tablespoon soy sauce
Salt and pepper to taste
Few fresh coriander leaves, chopped


  1. Gently fry onion, garlic and cumin seeds in oil for about 3-4 minutes – don’t brown the onion
  2. Take off heat and add turmeric, coriander powder and carrots – fry on low for 2 minutes
  3. Add washed lentils, tomatoes, soy sauce and water
  4. Bring to boil, lower heat, cover the pan and simmer gently for about 35-40 minutes until lentils are cooked. The soup should now be thickish – if not, reduce by boiling for a few more minutes
  5. Check for salt and add if required.
  6. Put in blender and blitz until smooth
  7. Grind a little black pepper and add coriander leaves and serve with a slice of lemon
  8. Serve with my herb fougasse

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