Roasted Carrot and Lentil Soup with Jersey Cream

A nourishing soup combining sweet roasted carrots with protein-rich lentils, finished with a swirl of Jersey cream. Wholesome and satisfying.

Prep Time

15 minutes

Total Time

50 minutes

Calories

375 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.68/serving

Season:

🍂 Autumn•❄️ Winter

Meal Type:

Lunch•Dinner•Soup

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

100mlJersey cream(for serving)

£0.85

to tasteSalt

£0.01

to tasteBlack pepper

£0.05

2tspGround cumin

£0.15

3clovesGarlic cloves(minced)

£0.10

4tbspOlive oil

£0.25

800gCarrots(peeled and cut into chunks)

£0.40

1largeOnion(chopped)

£0.30

200gRed lentils(rinsed)

£0.35

handfulFresh coriander(chopped, for garnish)

£0.60

1.5litresVegetable stock

£0.75

2cm pieceFresh ginger(grated)

£0.20

1tspGround coriander

£0.10

Total Cost

£4.11

£0.68 per serving

Instructions

1.
Preheat your oven to 200°C (180°C fan).
2.
Toss the carrot chunks with 2 tablespoons of olive oil, salt, and pepper. Spread on a roasting tray and roast for 30-35 minutes until tender and caramelized.
3.
While the carrots roast, heat the remaining olive oil in a large saucepan over medium heat.
4.
Add the chopped onion and cook for 5-6 minutes until softened.
5.
Add the garlic, ginger, cumin, and ground coriander. Cook for 1-2 minutes until fragrant.
6.
Add the rinsed lentils and vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes until the lentils are tender.
7.
Add the roasted carrots to the pan and blend until smooth using a blender or immersion blender.
8.
Season with salt and pepper to taste. If the soup is too thick, add a little more stock or water.
9.
Serve hot with a swirl of Jersey cream and a sprinkle of fresh coriander.

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My Notes

Nutrition Information

Nutrition per serving (467g)

375 kcal / 1569 kJ

Carbs

40g

15% of RDA

Fat

19g

27% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

15 g

17% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Roasting the carrots intensifies their natural sweetness.

For a vegan version, omit the cream or use coconut cream.

This soup freezes well - freeze before adding the cream.

Add a pinch of chili flakes for a spicy kick.

Cooking Equipment

Oven

Roasting tray

Large saucepan

Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Jersey Royal Potato & Watercress Salad with Lemon-Dill Vinaigrette

A light and refreshing Jersey Royal potato salad with peppery watercress and a zesty lemon-dill vinaigrette. Perfect as a starter or side dish.

35 minutes

4 servings

Easy

"The earthy, slightly sweet flavour of Jersey Royal potatoes provides a refreshing counterpoint to the richness of the carrot and lentil soup. The peppery watercress and bright lemon-dill vinaigrette cut through the creaminess, cleansing the palate and preparing it for the main course."

Dessert

Jersey Apple Cake with Cinnamon Crumble and Clotted Cream

A moist and comforting apple cake with a crunchy cinnamon crumble topping, served with a dollop of rich clotted cream. Perfect for pairing with a savory soup.

1 hour

6 servings

Easy

"The warm, spiced apple cake offers a comforting sweetness that complements the savory soup. The cinnamon crumble adds a textural contrast, while the clotted cream echoes the Jersey cream in the soup, creating a cohesive and satisfying ending to the meal."

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Roasted Carrot and Lentil Soup with Jersey Cream

Ingredients

Instructions