Spiced Carrot and Lentil Soup

Serves 4

Time to make: 40 minutes


  • 3 cups reduced salt vegetable stock
  • 2 onions finely chopped
  • 2 cloves of garlic, crushed
  • 2 teaspoons caraway seeds
  • 1kg carrots, peeled, chopped
  • 2 stalks celery, finely chopped
  • 1/2 cup red lentils
  • 4 tablespoons almonds, toasted, roughly chopped
  • Fresh coriander to serve
  • 4 pieces Turkish bread to serve


  1. Add 1/4 cup stock to a large saucepan. Cook onions and garlic until softened.
  2. Add caraway seeds, carrots, celery and a little more stock, if needed. Cook 8-10 minutes.
  3. Add remaining stock, lentils, and 2 cups water. Bring to the boil and simmer for 10 minutes.
  4. Puree soup in blender until smooth but slightly chunky. Divide soup between bowls. Top with almonds and coriander. Serve with Turkish bread.

Find more healthy winter recipes at http://healthyfoodguide.com.au/recipes

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