Description
A warm and nourishing spiced carrot and lentil soup made with sweet carrots, earthy red lentils, and aromatic spices. This one-pot, wholesome meal is creamy, comforting, and perfect for chilly days or easy meal prep.
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)
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté the chopped onion until softened, about 4–5 minutes.
- Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Stir in cumin, coriander, turmeric, and smoked paprika. Cook for about 1 minute to bloom the spices.
- Add sliced carrots and rinsed red lentils to the pot.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20–25 minutes, until carrots and lentils are tender.
- Blend the soup with an immersion blender until smooth and creamy.
- Season with salt, black pepper, and lemon juice to taste.
- Garnish with fresh cilantro before serving.
Notes
- Add a splash of coconut milk for extra creaminess.
- Include chili flakes for additional heat.
- Reserve some cooked lentils before blending for added texture.
- Top with yogurt and toasted seeds for extra flavor and crunch.
- Store in the refrigerator for up to 5 days.
- Freeze portions for up to 3 months and thaw before reheating.
- If the soup thickens too much, add a splash of water or broth when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
