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Spiced Carrot and Lentil Soup with Feta Crumble

Dipping bread into soup
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Looking for an easy soup recipe? This comforting Carrot and Lentil Soup is full of warming spices and creamy coconut milk. The perfect cosy vegetarian supper.

Ingredients

Scale

For the soup:

  • 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
  •  

For the feta crumble:

  • 30g feta 
  • 1 tbsp parsley, roughly chopped 
  • 1 tbsp chives, thinly sliced 
  • 25g pumpkin seeds

 

To serve:

  • Warm bread of your choice
  • Butter or plant-based spread

Instructions

  1. Heat 1 tbsp 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.
  2. Add the remaining oil, followed by the carrots, garlic, curry powder, turmeric and cinnamon. Sauté for 2-3 minutes then add the lentils. Mix well to coat before pouring in the stock. 
  3. 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. 
  4. Meanwhile, make the herby feta crumble: mix together the feta and herbs in a small bowl to allow the flavours to mingle. Set aside.
  5. Toast the pumpkin seeds in a dry frying pan until golden. Remove from the pan and set aside.
  6. 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. Alternatively, carefully pour into a food processor and blitz until smooth before returning to the pan. Season to taste (remember it will be topped with a salty feta crumble) and reheat if necessary. 
  7. Spoon the soup into bowls and sprinkle with the herby feta crumble and toasted pumpkin seeds. Serve with warm bread and butter. Enjoy!

Notes

  • Herbs: feel free to switch up the parsley for roughly chopped coriander. 
  • Chilli: if you like a more fiery soup, add a finely chopped chilli or generous pinch of chilli flakes with the carrots. Sometimes I drizzle with chilli oil at the end.
  • Bread: you can serve this lentil soup with all sorts of bread. Toasted sourdough or muffins are delicious. Warm flatbread and naan also work really well.
  • Make it vegan: if making for vegans, simply skip the feta or use a plant-based cheese.

Find it online: https://desertislanddishes.co/spiced-carrot-and-lentil-soup-with-feta-crumble/