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Carrots and Lentils soup

Updated: Dec 15, 2023

Some of my friends are Vegan, so this works for them. As carrots and onions are sweet, and lentils hog flavours but don't release them, herbs, spices, and salt are important here.

Ingredients (makes 2900gr):

  • 1.5 brown onions (don't use the red ones, too sweet for this)

  • 1300gr carrots, peeled and cubed

  • 250gr red split lentils (well washed)

  • 2 tsp salt

  • 1 tsp freshly ground black pepper

  • 1/2 tsp cayenne pepper

  • 1 tsp ground ginger

  • 3 bay leaves

  • 2 tins (800gr in total) of reduced fat coconut milk

  • 1450gr vegetable broth (it's essential it's home made)

  • 2 slugs of olive oil


  • Peel and chop the carrots in cubes (roughly like this):

  • Chop them in the food processor: you need them basically grated, do not let them become like a paste

  • Dice the onions and stir fry them until a little brown (don't let them burn, but some brown adds flavour) in the olive oil

  • Add the grated carrots and the washed lentils, mix well

  • Add the onions, salt, spices and bay leaves and stir

  • Add the coconut milk, then the vegetable broth

  • Stir well, cover, and bring to the boil

  • Bring it down to a simmer, and boil half covered for 30 mins stirring every now and then, then close the lid and let it continue to simmer for another 30 mins, again stirring every now and then

  • Remove from the heat, and let it reach room temperature

  • Ensure to remove the 3 bay leaves now

  • Blitz it all up in a food processor until pureed

  • Taste for salt, add a little if needed only when warming it up

  • Add fresh basil (washed and finely chopped) when warming up just before serving

TIP: this can be made days in advance (up to 4, stored in the fridge), and it does freeze well

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