Denise says:

  • This is a parev carrot soup with a difference; slightly piquant with a hint of coconut milk to mellow the spice.  Straight forward and easy to make, just want any hostess wants when preparing for the Rosh Hashonah meals.
  • Preparation time:  10 minutes
  • Cooking Time:  25 minutes
  • Serves : 6 people


  • ½ teaspoon chilli flakes
  • 2 teaspoons cumin seeds or adjust to taste
  • ~
  • 2 tablespoons olive oil
  • 450g carrots, peeled and cut into small pieces
  • 2 Bramley apples (approx 450g), peeled, cored and roughly chopped
  • 1 celery stick, finely sliced
  • 125g split red lentils
  • 750ml hot vegetable stock
  • 400ml coconut milk
  • To serve:
  • Small handful of coriander leaves


  1. Heat a large saucepan and then add the chilli flakes and cumin seeds.
  2. Dry fry for a minute or so until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.
  3. Add the oil to the pan, and once it is hot, stir in the carrots, apple and celery. Fry for about 5 minutes, and then add the lentils, stock and coconut milk.
  4. Bring to a simmer and cook for about 15 minutes, covered with a lid, until the carrots and lentils are tender.
  5. Blend the soup until smooth, and season with salt and pepper.
  6. To serve, spoon into bowls, scatter with the reserved spices, and add a few coriander leaves.
Tip: This soup keeps really well, so any you don’t eat straight away, store in the fridge for up to 3 days, or freeze in individual portions for up to 3 months.