300 grams carrots (I used frozen baby carrots which worked fine, otherwise use fresh and coarsely grate them, skin on)
70 grams red lentils (split)
¼ litre vegetable stock (hot)
60 millilitres milk (or half a can of coconut milk for a dairy free option)
1 teaspoon cumin seeds
1 pinch of red pepper flakes
1 tablespoon olive oil
10½ ounces carrots (I used frozen baby carrots which worked fine, otherwise use fresh and coarsely grate them, skin on)
2½ ounces red lentils (split)
⅖ pint vegetable broth (hot)
2 fluid ounces milk (or half a can of coconut milk for a dairy free option)
Method
Spicy Carrot and Lentil Soup is a community recipe submitted by LaurenMcC and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Dry fry cumin and chilli in a large saucepan over a low heat until the aromas are released. Scoop out half and set aside.
Add the oil, carrots, stock, lentils and milk to the saucepan then bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
Blitz the soup in a liquidiser or with a stick blender.
Season and serve with a dollop of sour cream and the spices you set aside earlier. Bliss!
Dry fry cumin and chilli in a large saucepan over a low heat until the aromas are released. Scoop out half and set aside.
Add the oil, carrots, stock, lentils and milk to the saucepan then bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
Blitz the soup in a liquidiser or with a stick blender.
Season and serve with a dollop of sour cream and the spices you set aside earlier. Bliss!
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