We really love good soup here at Sadie’s HQ. This latest recipe makes for a warm and hearty dish, but it has a twist. A dash of curry powder gives it a pleasant kick but don’t worry, it’s nothing too spicy! The natural yoghurt nicely offsets the flavouring and makes it smooth and creamy.

Enjoy x     

What you need:

  • 2 onions, diced
  • 500g carrots, diced
  • 2 tbsp groundnut oil
  • 1 tbsp mild curry powder
  • 4 tbsp red lentils
  • 1 pack (350ml) of Sadie’s Kitchen Chicken Bone Broth
  • 1 tsp cumin seeds
  • 4 tbsp natural yoghurt
  • Small bunch of coriander


  1. Heat 1 tbsp of oil in a large pan and soften the onions and carrots for 10 minutes.
  2. Add the curry powder and fry for 2 minutes before adding the lentils and bone broth.
  3. Bring to the boil and simmer for 20 minutes until the carrots are tender and lentils soft.
  4. Take off the heat and blend until smooth.
  5. Heat the rest of the oil in a small frying pan then add the cumin seeds until golden.
  6. Top soup with a spoonful of yoghurt, the cumin seeds and a sprinkle of coriander leaves.

Serves 4