Spiced Carrot Lentil Soup

Name: Spiced Carrot Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 cup red lentils; 2 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 2 tsp ground cumin; 1 tsp turmeric; 1 tsp paprika; 1/2 tsp ground coriander; 4 large carrots, peeled and diced; 6 cups vegetable broth; Salt and pepper to taste; Juice of 1 lemon; 1/2 cup coconut milk; Fresh cilantro for garnish

🕒 Prep: 10 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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This Spiced Carrot Lentil Soup is a warm, comforting dish that’s perfect for cozy evenings. Packed with vibrant spices and creamy coconut milk, it’s both nourishing and bursting with flavor. Whether you're a soup enthusiast or just looking to switch up your dinner routine, this recipe is sure to become a favorite.

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Ingredients for Spiced Carrot Lentil Soup

Red lentils are the star of this soup, providing a hearty base and creamy texture when cooked. They cook relatively quickly and don't require pre-soaking, making them ideal for a quick soup. Olive oil is used for sautéing, adding a subtle, fruity richness. Onion, garlic, and ginger form the aromatic foundation, adding depth and warmth. The spices — cumin, turmeric, paprika, and coriander — bring a complex, earthy flavor profile. Carrots add a natural sweetness and complement the lentils perfectly. Vegetable broth helps meld all the flavors together, while lemon juice brightens and balances the dish. Coconut milk enriches the soup with a creamy texture, and fresh cilantro adds a fresh, herby finish.

Tips & Tricks

If you don’t have an immersion blender, a potato masher can also achieve a rustic texture.
Adjust the spice levels to your taste by adding more or less paprika.
For a thicker soup, reduce the amount of vegetable broth or simmer a bit longer to let it reduce.
Prepare a big batch and freeze leftovers in individual portions for quick meals later.

Serving Suggestions

This soup pairs wonderfully with warm, crusty bread or a side of naan. For added protein, consider serving with a side of quinoa or a chickpea salad. A dollop of yogurt on top can also add a creamy contrast.

Frequently Asked Questions

Can I use green or brown lentils instead of red?: Yes, but keep in mind they take longer to cook and may alter the texture slightly.
Is there a substitute for coconut milk?: You can use cream or a non-dairy milk alternative like almond milk, though it may affect the richness.
How long can I store the leftovers?: Keep the soup in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

Spiced Carrot Lentil Soup Recipe Walkthrough

Start by rinsing the red lentils under cold water until the water runs clear. This helps remove any surface starch. Set them aside and heat up your pot over medium. Add the olive oil, then toss in the chopped onion. Stir occasionally until it's translucent and soft, about 5 minutes.

Next, add the garlic and ginger, cooking them just until they're fragrant, which should take about a minute. Make sure to keep an eye on them so they don't burn. Sprinkle in the cumin, turmeric, paprika, and coriander. Stir constantly for about 30 seconds to toast the spices, which releases their essential oils and maximizes flavor.

Add the diced carrots and rinsed lentils to the pot. Stir everything together so the veggies and lentils are well-coated with the spices. Pour in the vegetable broth. Bring the soup to a boil, then reduce the heat to low. Cover your pot and let it simmer for 25-30 minutes, or until the carrots and lentils are tender.

Add salt and pepper to taste, then squeeze in the lemon juice for a bit of brightness. Stir in the coconut milk, which will add a lovely creaminess. If you like your soup smooth, use an immersion blender directly in the pot. Alternatively, you can transfer the soup in batches to a countertop blender.

Once you’ve achieved your desired consistency, serve the soup hot, garnished with fresh cilantro. Enjoy!

Why You'll Love This Recipe

Quick to prepare and easy to make, perfect for busy weeknights.
Deliciously spiced, offering a rich, aromatic experience.
Vegan-friendly without compromising on creaminess and taste.
Great source of plant-based protein and fiber from lentils.
Uses pantry staples and fresh ingredients for a balanced meal.

Ingredients

1 cup red lentils

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

1 inch ginger, grated

2 tsp ground cumin

1 tsp turmeric

1 tsp paprika

1/2 tsp ground coriander

4 large carrots, peeled and diced

6 cups vegetable broth

Salt and pepper to taste

Juice of 1 lemon

1/2 cup coconut milk

Fresh cilantro for garnish

Step-by-step Instructions

1. Rinse the lentils thoroughly under cold water and set aside.

2. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

3. Stir in garlic and ginger, and cook for another minute until fragrant.

4. Add cumin, turmeric, paprika, and coriander, and cook for 30 seconds while stirring to toast the spices.

5. Add diced carrots and rinsed lentils to the pot, stirring well to combine with the spices.

6. Pour in vegetable broth, bring to a boil, then reduce heat to low and cover. Simmer for 25-30 minutes until carrots and lentils are tender.

7. Season with salt, pepper, and lemon juice. Stir in coconut milk for added creaminess.

8. Use an immersion blender to blend the soup to your desired consistency, or transfer to a blender in batches.

9. Serve hot, garnished with fresh cilantro.

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