Soup Recipes

Spicy Dhal & Carrot Soup

Preparation Time
15 minutes
Cooking Time
45 minutes

MyJuiceCo Recipe Carrot Soup


  • 125g red split lentils
  • 1.2 litres vegetable stock
  • 350g of carrots, sliced
  • 2 onions, chopped
  • 225g of canned chopped tomatos
  • 2 garlic cloves, chopped
  • 2 tbsp ghee or vegetable oil
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 1 fresh green chilli, deseeded and chopped
  • 1/2 tsp of ground tumeric
  • 1 tbsp of lemon juice
  • Salt
  • 300ml of milk
  • 2 tbsp chopped fresh coriander
  • Natural yoghurt  


  1. Place the lentils in a sieve and rinse well under cold running water.   Drain and place in a large heavy based saucepan with 850ml of the stock, the carrots, onions, tomatos and garlic.  Bring to the boil, then reduce the heat, cover and simmer for 30 minutes, or until the vegetables and lentils are tender.     

  2. Heat the ghee or vegetable oil in a small frying pan.  Add the cumin, ground coriander, chilli and tumeric and cook over a low heat for 1 minute.  Remove from the heat and stir in the lemon juice.  Season to taste with salt.   

  3. Process the soup in a blender or food processor.  Return the soup to a saucepan, add the spice mixture and the remaining 300ml of stock and simmer over a low heat for 10 minutes.   

  4. Add the milk, taste and adjust the seasoning, if necessary.  Stir in the chopped coriander and reheat gently.  Serve the soup with a swirl of natural yoghurt.