Spicy Carrot Soup

Spicy Carrot Soup

I love this soup, it's so easy to make (especially if you grate the carrots in a processor) and so warming. The cumin and coconut milk give it a subtle indian vibe, without being over-powering.


| Serves: 4  | Prep Time: 15 Minutes | Cook Time: 20 Minutes | Total Time: 35 Minutes |


  • 2 tsp Cumin seeds
  • ½ tsp Dried Chilli Flakes
  • 1 onion chopped
  • 1 tbsp Olive Oil
  • 600g Carrots, washed and grated
  • 150g Red Split Lentils
  • 1 litre hot Vegetable Stock
  • 125ml Coconut Milk


  • Step 1: Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil, then fry the onion until soft. Then add the carrots, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened
  • Step 2: Blitz in a blender and serve with crusty bread

| Author: Beth Sachs | Date: 27th March 2010 |


  1. I have some leftover coconut milk waiting to be used up and this would be a perfect dish. I may make some chilli cheese scones to have to go with it. mmmm

  2. I love the sound of the carrot soup with the asian influence. Too often carrots are paired with ornge which I don't like but this sounds delicious

  3. Oooh I will have to make this soup - looks delish!

  4. With such seasonal weather running hot and then cold this soup is perfect for the cooler days!!

  5. Delicious! what a lovely soup!

  6. That sounds delicious! I am a great fan of adding coconut milk... so rich and delicious!

  7. This looks so good Beth, such a great combination of flavours and so easy. Thanks so much for entering my book give away!

  8. Cumin & Coconut milk, I bet that tastes great!

  9. This sounds like a great east recipe. Great job those flavors sound like they would blend wonderfully together.


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