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Cream of carrot & lentil soup with yogurt

Serves: 4

Cream of carrot & lentil soup

Some of the ingredients you'll need for the soup

Preparation time: 10 minutes

Cooking time: 15 minutes


4 cloves of garlic, peeled and chopped
1 tbsp paprika powder
2 tbsp olive oil
600 g carrots, washed thoroughly and coarsely grated (better not peeled)
140 g red lentils
1litre vegetable stock
1 cup plain yogurt
bread of your choice (consider pita, naan or ciabatta), to serve


Heat a large heavy based saucepan, add the oil, carrot, lentils and stock to the pan and bring to the boil. Simmer for 15 minutes. Then add the garlic, paprika and milk, and simmer for another 10 minutes. The lentils should be swollen and carrots soft.

Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season with salt and ground black pepper to taste.

Optional: Finish with two-three spoons of plain yogurt.

Serve with warmed breads.

3 comments to Cream of carrot & lentil soup with yogurt

  • Anna

    i would love love love to make tyhis soup but im having problems reading the font that is installed and cant copy text and put it in a text document to read better :)
    love how everyhtings looks :)
    best regards

    • Sergey

      Hi Anna,

      we’re glad you like how everything looks and the fact you’re interested in this particular recipe. You should be able to perfectly view any recipe on our website. But if for some reason you cannot, you can always use the small pdf button (at the end of all recipes) and it will convert any recipe into a pdf file, with which you can do whatever you wish (print, send to a friend, etc.)



  • Debbie

    you mention adding in milk in the method, but milk is not listed in the ingredients. Did you mean add the adding the 1 cup yogurt?

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