Name: Spiced Carrot and Lentil Soup
Prep time: PT-491904H3M22S
Cook time: PT-491904H3M22S
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 4 cups carrots, peeled and sliced; 1 cup red lentils, rinsed; 4 cups vegetable broth; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 1 tablespoon lemon juice; 2 tablespoons fresh cilantro, chopped (for garnish)

I love making this spiced carrot and lentil soup when I want something warm, nourishing, and full of comforting flavor. The natural sweetness of carrots blends beautifully with earthy lentils and aromatic spices. I find it perfect for chilly days or whenever I want a simple, wholesome meal that feels satisfying.

Why You’ll Love This Recipe

I appreciate how hearty this soup is while still feeling light and healthy. The lentils make it filling, and the spices add warmth without overpowering the vegetables.

I also enjoy how easy it is to prepare in one pot. It’s budget-friendly, meal-prep friendly, and tastes even better the next day. Spiced Carrot and Lentil Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
onion, chopped
garlic, minced
fresh ginger, grated
carrots, peeled and sliced
red lentils, rinsed
vegetable broth
ground cumin
ground coriander
ground turmeric
smoked paprika
salt
black pepper
lemon juice
fresh cilantro for garnish

Directions

I start by heating olive oil in a large pot over medium heat.
I sauté the chopped onion until softened, then add minced garlic and grated ginger.
I stir in ground cumin, coriander, turmeric, and smoked paprika, letting the spices bloom for about a minute.
I add the sliced carrots and rinsed red lentils to the pot.
I pour in vegetable broth and bring everything to a boil.
I reduce the heat and let it simmer for 20–25 minutes, until the carrots and lentils are tender.
I blend the soup using an immersion blender until smooth and creamy.
I season with salt, black pepper, and a squeeze of fresh lemon juice.
I garnish with chopped fresh cilantro before serving.

Servings and Timing

This recipe typically serves 4–6 people.

Prep time: 10–15 minutes
Cook time: 25–30 minutes
Total time: Approximately 40 minutes

Variations

I sometimes add a splash of coconut milk for extra creaminess. If I want more heat, I include a pinch of chili flakes.

For added texture, I reserve a small portion of cooked lentils and stir them back in after blending. I also enjoy topping the soup with yogurt and toasted seeds. Spiced Carrot and Lentil Soup

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days.

When reheating, I warm the soup gently on the stovetop or in the microwave. If it thickens too much, I add a splash of water or broth to adjust the consistency. I also freeze portions for up to 3 months and thaw before reheating.

FAQs

Can I use green or brown lentils instead of red?

Yes, but they will take longer to cook and may not create the same creamy texture.

Do I have to blend the soup?

No, I can leave it chunky if I prefer a more textured soup.

Is this soup vegan?

Yes, all the ingredients are plant-based.

How do I make it creamier?

I blend it thoroughly and sometimes add coconut milk or a spoonful of yogurt.

What can I serve with this soup?

I enjoy serving it with crusty bread, pita, or a simple side salad.

Conclusion

I truly enjoy making this spiced carrot and lentil soup because it’s comforting, flavorful, and easy to prepare. The warm spices and creamy texture create a satisfying bowl that feels nourishing and wholesome. Whenever I want a simple yet deeply satisfying meal, this is the recipe I love to make.