Spiced Carrot Lentil Soup (Print Version)

Warm and hearty blend of carrots, lentils, and spices, ideal for comforting meals on chilly days.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 3 garlic cloves, minced
04 - 4 medium carrots, peeled and sliced
05 - 1 celery stalk, diced

→ Legumes & Liquids

06 - 1 cup dried red lentils, rinsed
07 - 5 cups vegetable broth
08 - 1 (14 oz) can diced tomatoes with juices

→ Spices & Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - ½ teaspoon smoked paprika
12 - ¼ teaspoon ground cinnamon
13 - ¼ teaspoon cayenne pepper (optional)
14 - Salt and black pepper, to taste

→ Garnish (optional)

15 - 2 tablespoons chopped fresh cilantro or parsley
16 - Lemon wedges, for serving

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Add minced garlic, sliced carrots, and diced celery. Sauté for another 3 to 4 minutes until vegetables start to soften.
03 - Incorporate ground cumin, ground coriander, smoked paprika, ground cinnamon, and cayenne pepper. Stir continuously for 1 minute until fragrant.
04 - Add rinsed red lentils, diced tomatoes with juices, and vegetable broth. Stir well to integrate all ingredients.
05 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until carrots and lentils are tender.
06 - Adjust seasoning with salt and black pepper according to taste.
07 - For a creamy texture, partially or fully puree the soup using an immersion blender as desired.
08 - Ladle soup into bowls, garnish with chopped cilantro or parsley, and add a squeeze of fresh lemon juice before serving.

# Expert Tips:

01 -
  • It tastes like you spent hours on it, but you really just chopped a few things and walked away.
  • The spices make your kitchen smell like a cozy cafe you'd never want to leave.
  • It's filling enough to be dinner and light enough that you won't feel heavy after.
  • You probably already have most of these ingredients, and if you don't, they're easy to find.
02 -
  • If you don't bloom the spices in the oil before adding the liquids, the soup will taste weak and one dimensional. That one minute of stirring makes all the difference.
  • Red lentils cook fast and break down easily, which is perfect for this soup. Don't use green or brown lentils unless you want a completely different texture.
  • Taste the soup before serving and adjust the salt. Vegetable broth varies wildly in saltiness, and you might need more or less than you think.
03 -
  • Don't skip the lemon at the end. It cuts through the richness and makes the whole bowl taste brighter and more alive.
  • If the soup gets too thick after sitting, just add a little broth or water when you reheat it. Lentils keep absorbing liquid even after cooking.
  • Use an immersion blender if you have one. It's faster and way less messy than transferring hot soup to a regular blender.
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