Every now and again i get a craving for carrot soup. The folks around here don’t love carrot soup, but I keep trying. This one seems to have had some success, at least for the spicy food eaters. But they did all agree to eat this one again. And I thought it was great! The lentils were a nice touch.
Spiced carrot & lentil soup from BBC good food
2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots , washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
plain yogurt and naan bread, to
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. Scoop out about half of the seeds with a
spoon and set aside (I just left them all in the pot). Add the oil, carrot, lentils, stock and milk
to the pan and bring to the boil. Simmer for 15 mins until the
lentils have swollen and softened.
2. 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 yogurt and a sprinkling of the reserved
toasted spices. Serve with warmed naan breads.
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