ww.marissa.co carrot lentil cumin soup

Carrot, Lentil & Cumin Soup Recipe

Looking for a new  soup recipe? This is one to try.

On an overcast and dreary Meat Free Monday, I was inspired to make a vibrant bowl of glowing goodness, with lentils disguised in a thick orange carrot soup, delicately spiced with a hint of cumin and topped with creamy feta or your favourite vegan cheese. Served with delicious slices of fresh bread as a starter or main course, this healthy and filling soup is a great way to start the week.

Carrot, Lentil & Cumin Soup
Preparation time
Cooking time
Total time
Carrot, Lentil and Cumin Soup
Recipe type: Soups
Cuisine: Middle Eastern
Servings: 6
  • 3 Tablespoons olive oil
  • 3 teaspoons cumin seeds
  • 3 Tablespoons tomato purée
  • 150g dried red lentils
  • 2 vegetable stock cubes, crumbled
  • 1000ml (4 cups) boiling water
  • 1kg carrots, peeled and grated or finely chopped in a food processor
  • 1 onion, chopped or finely chopped in a food processed with the carrots
  • 250ml -500ml milk to thin the soup once liquidised to your desired consistency
  • 200g feta cheese or vegan cheese, grated
  • Ground black pepper or dried or freshly chopped chilli’s to taste
  • Fresh bread to serve
  1. Boil a kettle of water.
  2. In a large pot add the olive oil and warm the cumin seeds through until they just start to pop.
  3. Add in the tomato purée and allow the oil from the tomato purée to start to separate, it takes a few seconds. Then add the lentils, crumbled stock cubes, grated or food processed carrot and onion and stir everything together.
  4. Pour in the boiling water and simmer the soup for 20 minutes or until the lentils and carrot are both soft.
  5. Using a liquidiser or my favourite method a stick blender, blend the soup until smooth, add the milk to reach your preferred thickness of soup.
  6. Ladle the soup into bowls and grate the cheese over the soup.
  7. Serve with fresh bread and freshly ground black pepper or chilli to taste.
If you are lactose intolerant or a vegan, you can thin the soup with stock and replace the feta cheese with a lactose free cheese or omit.
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