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Creamy Red Lentil & Carrot Soup

Creamy Red Lentil & Carrot Soup
  • blend
  • cook
  • mix
  • eat
  • PREP
    10 minutes


  • 1 tbs extra virgin olive oil
  • 1 onion, diced
  • 2 cloves garlic, finely chopped
  • Salt, to taste
  • 1/2 tsp curry powder
  • 1/2 tsp nutmeg powder
  • 1 1/2 cups vegetable stock
  • 1/2 cup rinsed red lentils
  • 3 medium sized carrots, roughly chopped
  • 1 cup Rokeby Farms Natural Probiotic Yoghurt, plus extra for topping
  • Finely chopped parsley, for topping
  • Red pepper flakes, for topping


  1. In a large pot set over medium heat add olive oil. Once the oil is hot add in the diced onion, garlic, salt, nutmeg and curry powder and saute until the spices are fragrant.
  2. Pour in the vegetable stock, red lentils, carrots and probiotic yoghurt. Bring to a boil and then turn down the heat and simmer for about 20 minutes until the carrots and lentils are soft.
  3. Let it cool slightly, and then using a stick blender, puree until completely smooth.
  4. Top with an extra dash of probiotic yoghurt, parsley and red pepper flakes.

Watch how to make it…