Soups
Spicy Carrot Soup
GF & DF — a warming, velvety soup with coconut milk and red lentils
This spicy carrot soup is gluten-free and dairy-free, yet rich, velvety and deeply satisfying. Red lentils add body and protein, coconut milk brings a gentle creaminess, and cumin and chilli flakes give it a beautiful warmth. Serve with GF garlic naans, a dollop of Greek yoghurt, and plenty of fresh coriander.
Ingredients
- 800g carrots, chopped
- 150g split red lentils
- 1 L vegetable stock
- 100ml water
- 2 heaped tsp cumin
- ½ tsp chilli flakes
- 2 tsp minced garlic
- 1 tsp onion powder
- 1 Tbs olive oil
- ¾ cup coconut milk
- 1 Tbs sugar
- Salt and pepper, to taste
To serve
- GF garlic naans
- Greek yoghurt
- Fresh coriander
Thermomix Method
- 1
Heat the olive oil in a large pot over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- 2
Add the chopped carrots, cumin, chilli flakes, and onion powder. Stir to coat and cook for 2–3 minutes.
- 3
Add the red lentils, water, and vegetable stock. Bring to the boil, then reduce heat and simmer for 20–25 minutes until the carrots and lentils are very soft.
- 4
Stir in the coconut milk and sugar. Season well with salt and pepper.
- 5
Use a stick blender to blend the soup until smooth. Adjust seasoning to taste.
- 6
Serve topped with fresh coriander and a dollop of Greek yoghurt, with garlic naans on the side.
Standard Method
Standard Method (No Thermomix)
- 1
Add garlic to the bowl and chop for 3 seconds / Speed 7. Scrape down the sides.
- 2
Add olive oil and sauté for 2 minutes / 120°C / Speed 1.
- 3
Add carrots and chop for 5 seconds / Speed 5. Scrape down the sides.
- 4
Add cumin, chilli flakes, and onion powder. Sauté for 3 minutes / 120°C / Speed 1.
- 5
Add red lentils, water, and vegetable stock. Cook for 25 minutes / 100°C / Speed 1.
- 6
Add coconut milk, sugar, salt and pepper. Blend for 1 minute, slowly increasing from Speed 5 to Speed 9 until smooth.
- 7
Taste and adjust seasoning. Serve topped with fresh coriander and Greek yoghurt, with garlic naans on the side.
Kitchen Notes
This soup freezes beautifully — make a double batch and freeze in portions for an easy weeknight dinner. Reheat gently on the stovetop, adding a splash of water or stock if needed.
What I'd serve with this
With warm GF garlic naans, a dollop of Greek yoghurt, and plenty of fresh coriander. A crusty bread roll on the side if you're not keeping it GF.
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