Spiced Carrot, Lentil and Coconut Soup

Spiced Carrot, Lentil and Coconut Soup


  • 2 tsp oil
  • 1 tsp grated ginger
  • 2 cloves of garlic minced
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 325 g carrot, roughly chopped roughly 3 medium carrots
  • 125 g red lentils
  • 500 ml veg stock
  • 1 tin coconut milk save 1 tbsp for serving 

To serve: 
1 tbsp coconut milk

To serve

  • Chilli & cumin oil
  • Chopped coriander
  • Chopped carrot tops


  • Add the oil, garlic, ginger and spices to a large pot and soften for a couple of minutes. Add the carrot and stir over the heat for a couple of minutes before adding the lentils.
  • Add the veg stock and bring to the boil. Simmer for around 25 minutes or until the carrots are cooked through.
  • Add the coconut milk to the pot and warm over the heat for a few minutes before blending until smooth in a blender or using a stick blender. Season to taste.
  • Serve, top with the coconut milk, chilli & cumin oil, coriander and carrot tops. Enjoy!
  • Note: to make the chilli and cumin oil, add a few tsps of oil to a pan and heat gently. Add 1/2 tsp of cumin seeds and 1/2 tsp of chilli flakes and sizzle for a minute or so to infuse

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