Carrot & Cumin Soup

carrot soup Taken from the ShoreBeing Weight Loss Program, this vibrant soup couldn’t be simpler. It’s brilliant for cooking on a Sunday night so you don’t have to think about preparing lunch for the next couple of days.

Packed with Vitamin A and cholesterol lowering fibre, this super delicious soup will go straight to the top of your favourite weekday lunches!

Carrot & Cumin Soup
Serves 6

1tbsp cumin seeds
1 tbsp coconut oil
1kg carrots, grated
200g red lentils
1.5 litres vegetable stock
1 tsp chilli flakes (optional)
150ml natural yoghurt, full fat (optional)

1. Melt the coconut oil in a large pan and fry the cumin seeds for 1 minute.
2. Add the grated carrots and lentils and cook for a further 5 minutes.
3. Add the stock, bring to the boil then reduce the heat to simmer for 20 minutes.
4. Whizz in a food processor until smooth. Season with salt & pepper, add a dollop of yoghurt and a sprinkle of chilli flakes.


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