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.
- 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
- Boil a kettle of water.
- In a large pot add the olive oil and warm the cumin seeds through until they just start to pop.
- 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.
- Pour in the boiling water and simmer the soup for 20 minutes or until the lentils and carrot are both soft.
- 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.
- Ladle the soup into bowls and grate the cheese over the soup.
- Serve with fresh bread and freshly ground black pepper or chilli to taste.