Fragrant carrot, coconut & lentil soup

We’ve given a classic vegetarian soup a fragrant twist with a subtle hint of spice. Swap the yogurt for a dairy-free alternative to make this vegan.

  • Prep:5 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 305
  • fat 12g
  • saturates 4g
  • carbs 34g
  • sugars 0g
  • fibre 9g
  • protein 12g
  • salt 0.75g


  • 2 tbsp rapeseed oil, plus extra for drizzling
  • 1 onion, roughly chopped
  • 2 celery sticks, roughly chopped
  • 1 large garlic clove, crushed
  • 1 thumb-sized piece of ginger, peeled and finely grated
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp chilli flakes, plus extra to serve
  • 500g carrots, thinly sliced
  • 150g red lentils
  • 200g coconut milk
  • 950ml low-salt vegetable stock
  • 10 curry leaves
  • bunch of coriander, leaves picked
  • fat-free natural yogurt, to serve


  1. Heat the rapeseed oil in a large saucepan or flameproof casserole over a medium heat. Cook the onion and celery with a pinch of salt for 8-10 mins until softened. Add the garlic, ginger and all the spices and cook for 1 min more. Stir in the carrots, lentils, coconut milk, stock and curry leaves. Bring to a simmer, then cover with a lid and cook gently for 30 mins.

  2. Taste the soup for seasoning, then add most of the fresh coriander and blitz until smooth using a hand blender. Ladle the soup into bowls, then top with swirls of yogurt, the remaining coriander, some extra chilli flakes and a drizzle of oil to serve.

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