Carrot & Lentil Soup

It’s time for another soup, this Carrot & Lentil one took a few goes to get right and now that I’m happy with it, it has taken centre stage as my favourite this winter



  • 500g Carrots
  • 250g Red split lentils
  • 2 shallots
  • 2 heaped teaspoons curry powder
  • 1 chicken/vegetable stock gel
  • 1 litre chicken/vegetable stock
  • Rapeseed oil/calorie controlled spray like frylight


  • Firstly prepare the carrots so they can be added in easily later, cut off the top and tail and cut them into thin slices. Thinner slices will cook much quicker
  • Peel and dice 2 shallots
  • Make up 1 litre of chicken or vegetable stock
  • Add 2 teaspoons of curry powder into a dry soup pot over a medium heat, stir the spices around the bottom making sure¬† it doesn’t burn.
  • After 1 minute add 1 tablespoon oil/spray to the pan and add the shallots
  • Keep stirring to coat the spices around the shallot as it softens in the heat
  • Add the red split lentils to the pot, stirring everything together for around 2 mins


  • Add the stock and carrots

  • Bring to the boil and simmer for 30-40 minutes until the lentils have expanded and are soft, with the carrots soft enough they’re almost falling apart

Admittedly this stage does not look good, but don’t worry it’s meant to be this way and will look tasty once it’s blended


  • Remove from the heat and use a stick blender to get a smooth soup. The soup might be quite thick with the lentils, if so just add some boiling water or some stock until it’s at the consistency you want


    If you give this a go let me know on instagram using #studentfoodbible and tag me @stufoodbible

Sweet Potato, Red Pepper & Coconut Soup

Winter calls for soup, and this is the first of a couple of warming soup recipes I’ve been working on.





  • 2-3 red peppers
  • 2-3 sweet potatoes, roughly 500g
  • 2 red onions
  • 200ml coconut milk
  • 1 red chilli (optional)
  • 4 garlic cloves
  • 600ml chicken/vegetable stock
  • Salt & Pepper
  • Drizzle of olive oil

All ingredients roughly chopped ready to go into the oven


    • Preheat oven to 180
    • Peel the sweet potato, red onion and garlic cloves
    • Roughly chop the sweet potato, red pepper, red onion and red chilli
    • throw everything onto an oven tray and lightly drizzle over some olive oil, season with salt and pepper
    • Roast the veg for 45 mins – 1 hour, keep an eye on the veg in the oven so that nothing is burning. Roast the veg until they are soft, with a sweet smell coming through
    • Remove the veg from the oven, adding to the pot with stock and coconut milk

Veg removed from the oven, added to the pot with stock and coconut milk

  • Bring to the boil and simmer for 25-30 mins. The sweet potato will be soft enough to pretty much fall apart when you try to lift it with a fork



After 25-30 min simmer 


  • Remove from the heat and blend with a stick blender into a smooth, silky soup




There is a decent kick, or warmth to this with the red chilli so feel free to use half or leave out altogether. It’s always a good idea to make soup thicker than you would like to at first, as you can quickly sort that with a little more boiling water or stock




If you give this a go let me know on instagram using #studentfoodbible and tag me @stufoodbible