Spiced Carrot & Lentil Soup

Spiced Carrot & Lentil Soup veg


Prep: 20 minutes


Cook: 25 minutes


Method: Easy


Course: Soup


Type: Indian

Mildly spiced this soup is wholesome and delicious


  • Medium carrots, washed and coarsely grated without peeling 3
  • Split red lentils (masoor dal), soaked and drained ¾ cup
  • Cumin seeds 1 tsp
  • Red chilli flakes a large pinch
  • Olive oil 1 tbsp
  • Asafoetida a large pinch
  • Hot vegetable stock 2½ cups
  • Milk ½ cup
  • Salt to taste
  • Yogurt ¼ cup
  • Fresh parsley, finely chopped 1 tbsp


  • Heat a deep non-stick pan, add cumin seeds and chilli flakes and dry roast for 1 minute till fragrant. Remove half of this mixture and set aside.
  • Add oil and asafoetida to the pan and saute for ½ minute. Add carrots, lentils, vegetable stock and milk, mix and bring to a boil. Simmer, stirring a few times, for 15 minutes or till the lentils have softened.
  • Whizz the soup with a hand blender till smooth (or leave it chunky if you so prefer).
  • Add salt and mix well. Add yogurt and mix well.
  • Pour into individual soup bowls, sprinkle the reserved toasted spices, garnish with parsley and serve hot with warmed naans.