Cream of Carrot Soup with Red Lentils

5 from 7 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 6 people


  • 350 g Cleaned carrots
  • 150 g Red lentils
  • 150 g Peeled potatoes
  • 125 g 1 leek
  • 75 g 1 Onion
  • 2 piece Garlic cloves
  • 15 g 1 piece of ginger peeled
  • 1 Red chilli pepper
  • 2 tbsp Sunflower oil
  • 1200 ml Vegetable broth (5 teaspoons instant broth)
  • 300 ml Coconut milk
  • 1 tbsp Ground turmeric
  • 1 tsp Mild curry powder
  • 1 tsp Salt
  • 1 big pinch Cinnamon
  • 2 piece Star anise
  • 100 ml Orange juice
  • 2 tbsp Sweet soy sauce
  • 1 tbsp Maggi wort
  • 1 tbsp Light soy sauce
  • 1 tbsp Dark soy sauce
  • 0,5 tsp Sugar
  • 0,5 tsp Chili oil
  • Crème fraîche with herbs
  • Pumpkin seed oil


  • Peel the carrots with the peeler, halve lengthways and cut into pieces. Peel, wash and dice the potatoes. Clean and wash the leek and cut into rings. Peel and dice the onion. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a large saucepan, fry the vegetables (onion cubes + garlic clove cubes + ginger cubes + chili pepper cubes and leek rings, carrot pieces + potato cubes + red lentils) in it and deglaze / pour on the vegetable stock (1200 ml). Add the coconut milk (300 ml) and season with ground turmeric (1 teaspoon), mild curry powder (1 teaspoon), salt (1 teaspoon) and cinnamon (1 big pinch). Add the star anise (2 pieces) and let everything simmer / cook with the lid closed for about 20 minutes. Take out the star anise and blend everything with the hand blender. Stir in the orange juice (100 ml) and add the sweet soy sauce (2 tbsp), Maggi seasoning (1 tbsp), light soy sauce (1 tbsp), dark soy sauce (1 tbsp), sugar (½ teaspoon), salt (½ teaspoon) and chili oil ( ½ teaspoon) season / season to taste. Add a dollop of crème fraîche to the soup in the soup bowl, drizzle with pumpkin seed oil and serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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