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Spiced Carrot and Red Lentil Soup

Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Servings 6 people


  • 2 tbsp. olive oil
  • 2 Small onions diced
  • Pinch Nutmeg
  • 2 tsp. Mild curry powder
  • 12 Carrots 10 roughly chopped, 2 fine dice
  • 2 Vegetable stock cubes Made to 750ml
  • 80 g Red lentils
  • 2 Sachets coconut cream I used Pataks 50g sachets
  • 75 ml Single Cream plus extra for garnish
  • 2 tbsp. Coriander finely chopped (optional)


  • Heat the oil in a large saucepan over a medium heat and then fry the onion until soft and translucent. Add the nutmeg and curry powder and fry for a further minute.
  • Add the stock and carrots, bring to the boil then simmer for 20 minutes or until the carrots are soft and cooked through.
  • Blend the soup until smooth.
  • Return to a medium heat and add the lentils and remaining carrots. Simmer for 20 minutes more. You may want to put a lid on as the soup can spit at times.
  • Add the coconut cream and coriander if using and simmer on low for a further 5 minutes.
  • Remove from the heat, season to taste and serve with a drizzle of cream and warm bread.


This recipe was taken from A Soup for Every Day by New Covent Garden Food Co.