Carrot and Lentil Soup



A glorious, flavoursome, and healthy carrot soup loaded with beta-carotene, which is believed to have antioxidant properties and help to reduce cancer, low in cholesterol and high in dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium, Thiamin, Niacin, Vitamin B6, Folate and Manganese to boot. So what are you waiting for? Say YES to carrots!

  • 2 tsp Cumin seeds

  • 2 tbsp Olive oil

  • 650 g Carrots, rinsed, peeled and coarsely grated

  • 120 g Green lentils

  • 1100 ml Vegetable stock

  • 150 ml 1.5% Milk

  • Salt and pepper

  • Plain yogurt, to serve

  1. Heat a saucepan and dry fry the cumin seeds for 1 minute until they start to jump around the pan and aromatic. Remove half of the seeds and reserve. Add in oil, grated carrots, lentils, stock and milk. Bring it to a boil. Simmer for about 15 minutes until lentls are softened.

  2. Remove the soup from the heat and process the soup with a stick blender until smooth. Season the soup with salt and pepper. Heat the soup through over the low heat. Ladle the soup into bowls, top with yogurt and sprinkle the reserved cumin seeds.
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