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Carrot, Lentil and Spinach Soup

Carrot, Lentil and Spinach Soup

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Made With Our Classic Lentil Tarka Daal
2 SERVES
SERVES 3-4
prep
5 MINS PREP
20 MINS COOK
COOKS IN 10 MINS
Transform our light lentil curry into a tasty, quick and easy meal by adding vegetables and stock and blending to a luscious soup full of goodness!
Tailored to Taste
Lentils make such a great base for soup as they are full of plant-based protein and general goodness. And once you add some veg, you are making a good food decision all round but still sitting down to a delicious soup. Whenever we test these recipes in the office, most of us end up putting aside lunch and eating this instead!
Ingredients
  • 1 pack of The Spice Tailor Classic Tarka Lentil Daal
  • 2 tsp extra virgin olive oil, ghee or other oil
  • 200g grated carrot
  • 500ml vegetable stock
  • 150g baby spinach, washed
  • 2 tbsp single cream (optional) 
  • Handful of freshly chopped coriander
Method
  1. Heat the oil in a medium saucepan. Add the spices from the pack and fry until aromatic and darkening, adding the chilli for optional extra heat.
  2. Add the remaining packets, the carrot and stock and bring to a boil.
  3. Simmer for 7 minutes until the carrot is tender. Add the spinach and allow to wilt.
  4. Take off the heat, remove the dried chilli and blend until smooth.  Add more liquid if it is too thick, or cook away extra if is too thin.
  5. Stir in the cream and serve garnished with an extra swirl and chopped coriander.
  6. Enjoy with hot buttered crusty bread or a bread roll.
Tailored to Taste
Lentils make such a great base for soup as they are full of plant-based protein and general goodness. And once you add some veg, you are making a good food decision all round but still sitting down to a delicious soup. Whenever we test these recipes in the office, most of us end up putting aside lunch and eating this instead!
  • 1 pack of The Spice Tailor Classic Tarka Lentil Daal
  • 2 tsp extra virgin olive oil, ghee or other oil
  • 200g grated carrot
  • 500ml vegetable stock
  • 150g baby spinach, washed
  • 2 tbsp single cream (optional) 
  • Handful of freshly chopped coriander
  1. Heat the oil in a medium saucepan. Add the spices from the pack and fry until aromatic and darkening, adding the chilli for optional extra heat.
  2. Add the remaining packets, the carrot and stock and bring to a boil.
  3. Simmer for 7 minutes until the carrot is tender. Add the spinach and allow to wilt.
  4. Take off the heat, remove the dried chilli and blend until smooth.  Add more liquid if it is too thick, or cook away extra if is too thin.
  5. Stir in the cream and serve garnished with an extra swirl and chopped coriander.
  6. Enjoy with hot buttered crusty bread or a bread roll.
MADE WITH OUR DELICIOUS
Classic Lentil Tarka Daal
This is probably the most cooked dish in India as it is a healthy source of vegetarian protein and is very satisfying. These buttery lentils are lifted with warming spices, zingy ginger, savoury garlic, and tangy tomatoes.
We recommend
Carrot and Lentil Soup
Classic Tarka Daal
Classic Tarka Daal with Cauliflower, Spinach and Ginger
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TST - Crispy Lentil Fritters
Crispy Vegetable Roesti and Lentil Pan Pie
Easy Creamy Kedgeree
Restaurant-Style Tarka Daal
Restaurant-Style Tarka Daal with Spinach
Spiced Roasted Butternut Squash and Lentil Soup
Tarka Daal Stuffed Peppers with Crispy Potatoes and a Yoghurt Drizzle
Vegetable and Lentil Pot Pies with Tomato Chutney
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