Facebook Carrot, Lentil and Spinach Soup Recipe | The Spice Tailor

Carrot, Lentil and Spinach Soup

Lentils make such a great base for soup as they are full of plant-based protein and general goodness. And once you add some veg, you are making a good food decision all round, but still sitting down to a delicious soup. Whenever we test these recipes in the office, most of us end up putting aside lunch and eating this instead!
  • 3-4serves
  • 5mins prep
  • 10mins cook
Lentils make such a great base for soup as they are full of plant-based protein and general goodness. And once you add some veg, you are making a good food decision all round, but still sitting down to a delicious soup. Whenever we test these recipes in the office, most of us end up putting aside lunch and eating this instead!
Made with
Classic Lentil Tarka Daal

Classic Lentil Tarka Daal

Share with friends

  • Facebook
  • Twitter
  • Email

Ingredients

  • 1 pack of The Spice Tailor Classic Tarka Lentil Daal (lentils included)
  • 2 tsp. EVO, ghee or other oil
  • 200g grated carrot
  • 500ml vegetable stock
  • 150g baby spinach, washed
  • 2 tbsp single cream (optional) 
  • Handful of freshly chopped coriander

Method

  1. Heat the oil in a medium saucepan. Add the spices from the pack and fry until aromatic and darkening, adding the chilli for optional extra heat.
  2. Add the remaining packets, the carrot and stock and bring to a boil.
  3. Simmer for 7 minutes until the carrot is tender. Add the spinach and allow to wilt.
  4. Take off the heat, remove the dried chilli and blend until smooth.  Add more liquid if it is too thick, or cook away extra if is too thin.
  5. Stir in the cream and serve garnished with an extra swirl and chopped coriander.

Related recipes

Thai Red Pumpkin Curry
View Recipe
Indonesian Aubergine Rendang Curry
View Recipe
Creamy Rogan Mushrooms
View Recipe
Baked Tofu and Spinach Stuffed Aubergines
View Recipe
Vegetable and Ricotta Enchiladas
View Recipe
Peppery Mushroom, Aubergine and Pea Curry
View Recipe
Elegant Paneer Terrine in a Tikka Masala Sauce
View Recipe
Tandoori Mushroom Buddha Bowl with Black Rice
View Recipe
Fiery Goan Aubergine, Potato And French Bean Curry
View Recipe
Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans
View Recipe
Elegant Filo Topped Vegetable Curry
View Recipe
Spicy Mushroom, Squash and Goat's Cheese Parcels
View Recipe
Aubergine and Spinach Coconut Curry
View Recipe
Grilled Halloumi and Aubergine Wraps with Herbed Yoghurt
View Recipe
Peas, Beans, Spinach and Sweetcorn Korma
View Recipe
Spinach and Crème Fraiche Pizza
View Recipe
Roasted Squash, Chilli and Goats Cheese Naans
View Recipe
Vegetable and Goat’s Cheese Naanchiladas
View Recipe
Yoghurt Filled Tandoori Baby Potatoes
View Recipe
Tandoori Mushroom, Fig and Goats Cheese and Spinach Salad
View Recipe
Stir-Fried Thai Green Rice Noodles with Vegetables
View Recipe
Crunchy Rendang Vegetable Lettuce Wraps
View Recipe
Tandoori Grilled Vegetable Ratatouille with Feta and Herbed Greek Yoghurt
View Recipe
Crispy Lentil Fritters
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe
Baked Cauliflower Mac and Cheese
View Recipe
Indian Street-Food Potato Cakes with Chickpea Chaat
View Recipe
Kerala-Style Mixed Vegetable Coconut Avial
View Recipe
Tikka Tomato Rice 3 x Ways
View Recipe
Ricotta-Stuffed Pasta Shells in Fiery Tomato Sauce
View Recipe