Spiced carrot and red lentil soup with coconut and tamarind chilli oil

  • 4
  • 45 minutes plus 3 days for kimchi, and rising time for the focaccia overnight

This comforting spiced carrot and red lentil soup is packed with warm spices and bold flavour contrasts. Slightly sweet carrots are sautéed with shallots and garlic then blended with red lentils and coconut cream, and served with a drizzle of freshly made tamarind chilli oil. 

First published in 2024




Tamarind chilli oil

Spiced carrot and red lentil soup




For the tamarind chilli oil, add all the spices, sugar, salt and sesame seeds to a heatproof bowl


Heat the vegetable oil over a medium heat until small bubbles begin to form – this should be around 110°C. Remove the pan from the heat, and carefully pour the oil over the spice mix and stir to combine. Leave to cool then transfer to a jar until needed

  • 400ml of vegetable oil

For the soup, add the olive oil to a pot over medium-low heat. Add in the diced shallot and carrots, then cook for a couple of minutes until they begin to soften. Add in the minced garlic and cook until fragrant


Turn the heat down to low and stir in the ground spices and stir until everything is combined. Cook for a couple of minutes then add in the lentils, vegetable stock and coconut cream. Bring the soup to a boil, then leave to simmer for 15–20 minutes before seasoning with salt and black pepper to taste. Use a hand blender to blitz the soup until smooth, then ladle into serving bowls. 


Garnish with a drizzle of coconut cream, chilli oil, picked coriander leaves and a scrunch of black pepper

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