Spiced Carrot and Lentil Soup with Feta Crumble

Name: Spiced Carrot and Lentil Soup with Feta Crumble
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Global
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 400g carrots, peeled and chopped; 2 garlic cloves, crushed; 2 tsp curry powder; ½ tsp ground turmeric; ¼ tsp ground cinnamon; 75g dried red lentils; 600ml vegetable stock; 100ml full-fat coconut milk; Salt and freshly ground black pepper, to taste; 30g feta; 1 tbsp parsley, roughly chopped; 1 tbsp chives, thinly sliced; 25g pumpkin seeds; Warm bread of your choice; Butter or plant-based spread

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This Spiced Carrot and Lentil Soup with Feta Crumble is one of my go-to easy soup recipes. Imagine a silky smooth carrot and lentil soup full of aromatic spices and creamy coconut. Honestly, it tastes so good. But that’s not all. The toppings really take it to the next level. I’m talking about a deliciously tangy herby feta crumble and nutty toasted pumpkin seeds… If you are craving a warming lunch or nourishing vegetarian supper, you need to make this!

As soon as the cold weather sets in, I start dreaming about soup. I love all kinds. From my spicy Roasted Butternut Squash and Chilli Soup to my Fragrant Thai Chicken Soup with Rice and Cherry Tomatoes. They are just so soothing. If you want a bit of TLC, an easy soup recipe is what you need! This Carrot and Lentil Soup recipe always hits the spot. It is packed full of veggies, uses budget-friendly ingredients and is super simple to make. Plus, you can make ahead so you have delicious vegetarian supper ready after a busy day. What’s not to love?

Why you will love this Spiced Carrot and Lentil Soup with Feta Crumble recipe:

It is a wonderfully nutritious, easy soup. Perfect comfort food for chilly autumn and winter days.
It is full of delicious flavours and textures. Imagine aromatic spices, creamy coconut, salty feta and crispy pumpkin seeds in one delicious carrot and lentil soup.
It can be made ahead. Perfect for a fuss-free vegetarian supper ready after a busy day.
It is budget-friendly and uses affordable, accessible ingredients you probably already have.

Ingredients for Spiced Carrot and Lentil Soup.

You will need the following ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Olive oil - good quality olive oil adds such a lovely flavour to this Carrot and Lentil Soup.

Onion - I use a white onion but you can use a red if that is what you have. A shallot would also work.

Carrots - this is the perfect recipe to use up a glut of carrots. I use orange carrots but you can try different coloured varieties.

Garlic cloves - two cloves add a subtle garlic flavour. You can use more if you prefer it stronger.

Curry powder - you can use mild, medium or hot depending on how spicy you like your Carrot and Lentil Soup.

Ground turmeric - you only need a small pinch to bring a vibrant colour and earthy flavour to this lentil soup.

Ground cinnamon - a hint of cinnamon adds sweetness and balances out the other spices.

Dried red lentils - I love adding lentils to soup. Red lentils have a sweet, nutty flavour and help create a thick and creamy texture.

Vegetable stock - homemade or from a stock cube. There is no judgement here! You can use chicken stock if you aren’t making it for vegetarians or vegans.

Coconut milk - opt for full-fat for best results. This gives a creamy texture and a subtle sweetness.

Salt - I recommend Maldon Salt for the best flavour. Their flavoured options also work well for a hint of chilli or extra garlic. You won’t need much as the feta crumble is quite salty.

Black pepper - freshly ground black pepper adds a hint of warmth. You can use mixed peppercorns for a more complex flavour.

Feta - this crumbly goat milk cheese has a delicious salty, tangy flavour.

Herbs - the combination of parsley and chives as a wonderfully fresh flavour to the feta crumble.

Pumpkin seeds - these add a nutty flavour and crunchy texture. The perfect contrast to the creaminess of the lentil soup.

Bread - use whatever bread you have. Toasted sourdough, a warm roll, seeded bread… even flatbread!

Butter or plant based spread - if using butter, you can use salted or unsalted. For vegans, there are lots of plant-based spreads to try.

Substitutions and Variations:

Carrots - obviously this is a Carrot and Lentil Soup, but you can add other root vegetables too. Sometimes I use different coloured carrots or pop in some chopped parsnips. They bring a delicious sweet, nutty flavour. Diced sweet potato and/or butternut squash work very well too. Any lentil soup recipe tends to be very flexible and forgiving.
Herbs - I love the combination of feta and chives in the herby feta crumble, but other herbs work well. Roughly chopped coriander is delicious.
Chilli - feel free to add more heat to your Carrot and Lentil Soup. I sometimes add a finely chopped chilli with the carrots (deseeded, if wished). Alternatively, a generous pinch of chilli flakes adds warmth. You can also use smoked paprika for a more smoky flavour. A drizzle of chilli oil at the end is also a lovely way to add a chilli kick!
Feta - you can swap the feta crumble for other tangy dairy products. A dollop of yoghurt, sour cream or crème fraîche is delicious. Alternatively, a drizzle of double cream will add richness. Sometimes I swirl in a spoonful of Boursin. The herby-garlicky flavour works well with other flavours in this Carrot and Lentil Soup
Seeds - a sprinkling of toasted pumpkin seeds adds texture. You can use sunflower seeds if you prefer. Alternatively, cashew nuts, pine nuts, almonds or hazelnuts would all work well. Remember to toast them first to really bring out the flavour.
Bread - you can use all sorts of bread to serve with this soup. Toasted sourdough is perfect if you like a bit of crunch. However, naan or other flatbreads work really well too. If you want to whip up a homemade loaf, soda bread is a great option.

Here's how to make this delicious Carrot and Lentil Soup:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Heat 1 tablespoon oil in a large non-stick heavy-based pan and place over a medium heat. Add the onions and sauté for about 10 minutes, stirring occasionally, until softened.

TWO: Add the remaining oil, followed by the carrots, garlic, curry powder, turmeric and cinnamon. Sauté for 2-3 minutes then add the lentils.

THREE: Mix well to coat before pouring in the stock. Bring to the boil, then reduce the heat and simmer for 15-20 minutes - or until the lentils are cooked and the carrots are soft.

FOUR: Meanwhile, make the herby feta crumble. Mix the feta and herbs in a small bowl to allow the flavours to mingle. Set aside. Toast the pumpkin seeds in a dry frying pan until golden. Remove from the pan and set aside.

Serving Spiced Carrot and Lentil Soup with Feta Crumble

FIVE: Pour the coconut milk into the soup and simmer for 2-3 more minutes. Remove from the heat and blitz with a handheld stick blender until smooth. Season to taste (remember it will be topped with a salty feta crumble) and reheat if necessary.

Serving Spiced Carrot Soup with bread and feta

SIX: Spoon the soup into bowls and sprinkle with the herby feta crumble and toasted pumpkin seeds. Serve with warm bread and butter. Enjoy!

Cooking Tips:

Curry powder - I tend to use medium curry powder. However, if you prefer mild flavours, use mild curry powder instead. If you are a fan of spicy food, opt for hot curry powder.
Toast your seeds - don’t be tempted to skip the step of toasting the pumpkin seeds. It helps to really bring out the flavour. Just watch closely to make sure they don’t catch and burn. Otherwise, they become bitter which is not what we want!

Frequently Asked Questions

Can I make this Carrot and Lentil Soup in advance?

Yes! I love to make up a batch of Carrot and Lentil Soup on the weekend. That way I know I have a healthy lunch or speedy vegetarian supper during the week. Just pour into tupperware and leave it to cool completely before covering and chilling for up to 3 days. You can also pop it in the freezer for up to 3 months.

The toasted pumpkin seeds can be kept for up to 1 week at room temperature in a sealed container. They also make a great snack or topping for all sorts of dishes like my Garlic Labneh. You can use them in sweet recipes too. I love to sprinkle a few on my Banana Porridge or add to my Granola Butter.

You don’t really need to make the feta crumble in advance. It comes together in the time it takes to reheat the soup! If you do want to make ahead, cover and chill in the fridge for up to 1 day.

Can I make this Carrot and Lentil Soup for vegans?

Of course! The Carrot and Lentil Soup is already vegan-friendly. You just need to make a few tweaks to the accompaniments… First, make sure your bread is vegan (some might have egg, butter or milk). Second, serve with a plant-based spread/butter. Finally, swap the feta for a plant-based cheese or omit it entirely.

Other recipes you might enjoy:

Carrots aren’t just great in lentil soup. My Roasted Carrot and Harissa Soup is also a firm favourite. Plus, it is zero-waste thanks to the yummy carrot-top pesto! My Roasted Butternut Squash and Chilli Soup is another autumn winner. It has the most delicious warming, spiced flavour and is vegan-friendly. I also love Asian-inspired soups like my Wonton Noodle Soup. It is a cosy, nourishing hug in a bowl! If you need a veggie centrepiece a bit more than soup, try my Nut Roast Wellington.

Made this recipe and loved it?

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