Carrot and cumin soup with feta

Carrot and cumin soup with feta
A warming soup for thos dark nights.
Serves 2  / 
Prep 5 mins  / 
Cook 25 mins


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


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.

Bring to the boil, then simmer for 15 minutes until the lentils and carrot are both soft.

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.

Ladle the soup into 2 bowls and scatter over the feta cheese.