The Spiced Carrot and Lentil Soup is a heartwarming bowl of comfort that combines the earthy sweetness of carrots with the nutty richness of red lentils. Infused with fragrant spices like cumin, coriander, and ginger, this soup delivers depth and warmth with every spoonful. It’s easy to make, nourishing, and perfect for chilly days when you crave something cozy yet wholesome.
Cooking Time: 40 minutes
Servings: 4
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
¼ teaspoon chili flakes (optional, for a little heat)
1 pound (about 5 medium) carrots, peeled and chopped
¾ cup red lentils, rinsed
4 cups vegetable broth
1 cup water
Salt and black pepper to taste
Juice of half a lemon
Fresh cilantro or parsley, for garnish
Instructions:
-
Sauté the Aromatics:
In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the garlic and ginger, cooking for another minute until fragrant. -
Add the Spices:
Sprinkle in the cumin, coriander, turmeric, and chili flakes. Stir well to coat the onions in the spices, releasing their aroma. -
Cook the Carrots and Lentils:
Add the chopped carrots and rinsed lentils to the pot. Stir to mix everything together, then pour in the vegetable broth and water. Bring to a boil, then reduce the heat to low. Cover and let simmer for about 25 minutes, or until the carrots and lentils are tender. -
Blend the Soup:
Use an immersion blender to puree the soup until smooth and creamy. You can also transfer it to a blender in batches. If the soup is too thick, add a bit of hot water or broth to reach your preferred consistency. -
Season and Finish:
Stir in the lemon juice and season with salt and black pepper. Taste and adjust the seasoning if needed. -
Serve:
Ladle into bowls and garnish with chopped cilantro or parsley. Serve warm with crusty bread or naan for a complete meal.
Nutrition (per serving):
Calories: 210
Protein: 10g
Carbohydrates: 33g
Fiber: 9g
Fat: 5g
Sugar: 8g
Sodium: 480mg
Tips:
• Red lentils cook faster than green or brown lentils, so they’re ideal for this smooth, creamy soup.
• Add a swirl of coconut milk before serving for extra richness.
• If you prefer a chunkier texture, blend only half the soup and leave the rest as is.
• Store leftovers in the fridge for up to 4 days—it tastes even better the next day.
• To freeze, let the soup cool completely, portion it into containers, and store for up to 3 months.
The Spiced Carrot and Lentil Soup is a perfect balance of sweetness, spice, and comfort—a satisfying dish that feels both nourishing and flavorful.
