carrot and lentil soup

Who doesn’t love a warming soup in the Winter months? This carrot and red lentil is one of Mimosa Owner Jan’s favourite. The hint of curry and those red lentils lends a spiciness and depth to what could be an otherwise plain carrot soup.

Make a bigger batch and freeze it for those evening you want something quick and filling on the table fast or pack it in a thermos for school or work with a chunk of baguette or wholemeal bread.

Carrot & Red Lentil Soup

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  • 300gr carrots
  • 1 medium yellow onion
  • 1 garlic clove
  • 1 Tbs vegetable oil
  • I litre vegetable stock
  • 1/2 Tbs curry powder
  • 200gr red lentils
  • 200 ml carrot juice
  • 1 Tsp lemon juice
  • Salt and pepper to taste
  • 4 Tbs Greek yogurt for optional garnish
  • Coriander chopped for garnish


  1. Peel and cut carrots and place in pan
  2. Chop onion and garlic and place in pan
  3. Add oil to pan and slowly cook for 10 mins on low heat-2 minutes from the end add the curry powder
  4. Add the veg stock and the lentils and cook for 15-20 mins until lentils are soft
  5. Blend the soup until very smooth adding the carrot and lemon juice
  6. Taste and add salt and pepper
  7. Garnish the soup with a spoon of yogurt and the chopped coriander.