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Spiced carrot, coconut and lentil soup

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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Serves 4

2 tsp cumin seeds

2 tbsp Mr. Hugh's Chilli infused oil

1 crushed clove of garlic

600g grated carrots

140g split red lentils

700ml hot vegetable stock 

400ml coconut milk

Chilli infused oil">

Heat a large saucepan and add the chili oil and cumin seeds, fry for 1 min, or until they start to jump around the pan and release their aromas. 

Add the grated carrot, garlic, red lentils and hot vegetable stock to the pan and bring to the boil. 

Simmer for 15 mins until the lentils have swollen and softened. Add the coconut milk and let it boil. 

Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

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