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Carrot and cumin soup with feta

Carrot and cumin soup with feta


When we posted this recipe on Instagram, someone said that the Feta topping was 'genius'. We totally agree

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1165kj 278kcal
  • Fat
    Low 19%
  • Saturates
    Low 23%
  • Sugar
    Low 19%
  • Salt
    High 19%

% of adult’s reference intake | Carbohydrates per serving : 29g


  • 1 tsp cumin seeds
  • 1 tbsp Co-op Loved by Us tomato puree
  • 50g dried red lentils
  • 1/2 vegetable stock cube, crumbled
  • 600ml boiling water
  • 350g carrots, peeled and grated
  • 50g Co-op feta cheese, crumbled


  1. Put the cumin seeds into a large saucepan and dry fry over a medium heat for 1 minute until fragrant. Stir in the tomato puree, followed by the lentils, stock cube, grated carrot and the boiling water
  2. Bring to the boil, then simmer for 15 minutes until the lentils and carrot are both soft
  3. Remove 1 ladleful of the soup to a bowl, then whizz the remaining soup with a blender until smooth. Put both back in the pan and stir in some freshly ground black pepper
  4. Ladle the soup into 2 bowls and scatter over the feta cheese