Spiced Carrot & Lentil Soup

spiced carrot & lentil soup


  • 2 teaspoon East End Cumin Seeds
  • Pinch East End Chilli Flakes
  • 2 tablespoon East End Olive Oil
  • 600g Carrots washed and coarsely grated (no need to peel)
  • 140g East End Split Red Lentils
  • 1litre hot Vegetable Stock (from a cube is fine)
  • 125ml Milk
  • Plain Yoghurt and Naan Bread, to serve


  1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 minute or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside.
  2. Add the oil, carrots, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 minutes until the lentils have swollen and softened.
  3. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yoghurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.