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Spiced Carrot and Lentil Soup Recipe

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★★★★★

4.5 from 111 reviews

A hearty and flavorful Spiced Carrot and Lentil Soup that combines aromatic spices, fresh ginger, and tender red lentils for a nutritious and comforting meal. Perfect for chilly days, this soup is easy to prepare, blending warmth and nourishment in every spoonful.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, finely chopped (about 1 cup or 150 g)
  • 2 garlic cloves, minced
  • 1-inch piece of fresh ginger, grated
  • 2 tablespoons tomato puree
  • 4 large carrots, peeled and chopped (about 4 cups or 500 g)
  • 1 cup (200 g) dried red lentils, rinsed and drained
  • 6 cups (1.5 liters) vegetable broth

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon red chili flakes

Seasoning and Garnish

  • Salt and pepper, to taste
  • Fresh cilantro, chopped, for garnish (optional)

Instructions

  1. Heat Olive Oil and Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until the onions are softened and translucent.
  2. Add Garlic and Ginger: Stir in the minced garlic and grated ginger; cook for another 1-2 minutes until fragrant.
  3. Toast Spices: Add ground cumin, ground coriander, ground turmeric, smoked paprika, and red chili flakes. Cook for 1-2 minutes, stirring frequently, to release the spices’ aroma.
  4. Add Tomato Puree: Stir in the tomato puree and cook for an additional minute to meld the flavors.
  5. Cook Carrots: Add the chopped carrots to the pot and cook for 2-3 minutes, stirring occasionally to coat them in spices.
  6. Add Lentils and Broth: Add the rinsed red lentils and vegetable broth; bring the mixture to a boil.
  7. Simmer the Soup: Reduce heat to a simmer, cover the pot, and cook for 25-30 minutes or until the carrots and lentils are tender.
  8. Blend the Soup: Use an immersion blender to partially blend the soup to your preferred consistency. For a chunkier texture, skip blending.
  9. Season: Season with salt and pepper to taste, stirring well.
  10. Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh cilantro if desired. Serve warm.

Notes

  • The soup can be made fully smooth or left chunky depending on your texture preference.
  • For a creamier soup, add a splash of coconut milk or cream before serving.
  • This recipe is naturally vegan and gluten-free.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Adjust chili flakes to control the level of spiciness.

Keywords: carrot soup, lentil soup, spiced soup, vegan soup, healthy soup, Middle Eastern soup

Find it online: https://bakedbylisa.com/spiced-carrot-and-lentil-soup-recipe/