First posted: Jun 2, 2016

Spicy Carrot, Cumin and Coconut Soup


I love soups. I love their sensibility, their soothing calmness, their quiet and undemanding slow cooking. Also, I love how they respect left-overs and otherwise overlooked ingredients so unashamedly. This soup, for example, is nothing more than a collaboration between humble carrots, a good dose of cumin and coconut milk (and a few other bits and bobs) but oh it’s lovely. I also add in a handful of lentils which I blend through at the last minute. There is nothing watery and limp about it. It has the gusto of a good curry without being loud and overbearing, the carrots cook to a beautiful kind sweetness and it’s all rounded off with the creaminess of coconut milk until it sings. And, as with most good soups, you can make it in batches and freeze for those rushed lunches or busy weeknight evenings when there are too many hurdles between you and the stove. Make it soon and you’ll make a new friend, I promise.



Cooks in:        Serves:4

For the Soup
  • ½ Tbsp olive oil
  • ½ Tbsp butter
  • 1 tsp ground cumin
  • 1 heaped tsp ground coriander
  • 1 level tsp dried chilli flakes (or half for milder)
  • 1 large garlic clove, crushed
  • 2 tsp grated fresh ginger
  • 750ml good quality stock
  • 1 tin coconut milk
  • ¼ cup red lentils
  • 10 medium carrots, roughly chopped
To Garnish
  • Small handful fresh coriander, roughly chopped
  • 1 Tbsp sunflower seeds
  • 1 Tbsp pumpkin seeds
  • 1 Tbsp flaked almonds
  • Toast seeds and nuts together in a dry pan until lightly golden and fragrant OR Toasted Coconut Shavings
  • Generous pinch of salt and freshly ground black pepper

What to do

1. In a large pot heat the olive oil and butter over medium-heat until the butter starts to foam. Add in the spices, ginger and garlic and cook until fragrant, about a minute.

2. Add in the stock and bring to a gentle bubble. Add in the lentils and carrots and leave to cook for 15-20 minutes or until the carrots are tender and can be easily pierced with a knife.

3. Add in the coconut milk (reserve a table spoon or two for serving), stir through, remove the pot from the heat and allow to cool for about 10 minutes before blending until smooth.

4. Divide the soup between warmed bowls, garnish with a drizzle of coconut milk, and then scatter over a few nuts, seeds and a little roughly chopped fresh coriander before serving immediately.

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