Spiced carrot and lentil soup

A lovely Autumn soup, warming, filling and syn-free 

This recipe is adapted from BBC Good Food (click here) to be Slimming World friendly. It’s very easy, very quick and does a great job at filling you up.


My Recipe

Serves: 4
Syns: none
Healthy Extra: none


  • 2 tsp cumin seeds
  • 1 tsp chilli flakes
  • 600g carrots, washed and roughly diced (no need to peel if you don't have time!)
  • 140g red lentils
  • 1 litre hot vegetable stock
  • Fat free yoghurt and coriander to serve


  1. Heat a large saucepan, and dry fry the cumin seeds and chilli flakes for 1 minute, stirring (don't allow to burn)
  2. Remove from the heat and take half out to save for later
  3. Add the carrot, lentils and stock and bring to the boil, then simmer for 15-20 minutes until the carrots are soft, and the lentils have swollen and softened.
  4. Whizz up with a hand blender, and season with salt and pepper. You can add more boiling water if you want a less thick consistency
  5. Serve with a dollop of yoghurt on top, and a sprinkling of the remaining toasted spices.

Additional Info

If you haven't used your HEA milk for the day, then you can add 125ml with the vegetable stock for a slightly creamier soup. You can cook this in the slow cooker, add an extra 125ml of stock.

4 Replies to "Spiced carrot and lentil soup"

  • Cat 25th September 2015 (5:24 pm)

    Do you think could be done in a slow cooker?

    • theslimmingfoodie 26th October 2015 (4:07 pm)

      Hi Cat- I’m sure you could do this in the slow cooker

  • plasterers bristol 20th October 2015 (6:34 am)

    This delicious. love my soups. Thanks for sharing this.


    • theslimmingfoodie 26th October 2015 (4:04 pm)

      I love this one too!