This Spiced Carrot and Lentil Soup is comfort in a bowl—velvety, deeply aromatic, and packed with nourishing plant-based goodness. It’s the kind of recipe you crave on blustery days or whenever you need something wholesome, vibrant, and just a little bit special. The warming spices and soft red lentils blend perfectly with sweet carrots for a soup that’s as easy to make as it is rewarding to eat!
Why You’ll Love This Recipe
- Simple, Pantry-Friendly Ingredients: No rare or fussy items here—just everyday staples and fresh produce you probably already have on hand.
- Bursting with Flavor: Warming spices like cumin, coriander, and ginger create a complex, aromatic broth that transforms humble carrots and lentils into something magical.
- Naturally Vegan & Filling: Thanks to protein-rich lentils, this soup is hearty enough for a main meal but light and wholesome, too.
- Perfect for Batch Cooking: It’s even better the next day and freezes beautifully for future cozy meals.
Ingredients You’ll Need
The beauty of Spiced Carrot and Lentil Soup is how a handful of simple, well-chosen ingredients work together to make each spoonful sing. Each one brings something essential—think sweet carrots for vibrant color, lentils for creamy body, and a few spices to light up your tastebuds.
- Oil: A splash of neutral or olive oil helps the onions and spices bloom with flavor.
- Onion: The aromatic base, lending sweetness and depth as it softens.
- Garlic: Just two cloves bring a gentle kick and earthy undertone—don’t skip it!
- Ground Coriander and Ground Cumin: These spices are the heart of the soup’s warm, fragrant character.
- Chilli: Adjust to taste; this adds a lovely warming heat in the background (not overwhelming unless you want it!).
- Turmeric: For a golden color and a gentle earthy flavor.
- Ginger: Adds brightness and zing, perfectly complementing the sweeter vegetables.
- Carrots: Lots of them! Their natural sweetness shines through and gives the soup its beautiful color.
- Red Lentils: These cook quickly and break down into a creamy texture without the need for cream or dairy.
- Vegetable Stock: Forms the savory body of the soup—go for good-quality stock or homemade if you can!
- Fresh Coriander: A final sprinkle of freshness that makes the flavors pop right before serving.
Variations
Once you’ve mastered the base, Spiced Carrot and Lentil Soup is endlessly adaptable! Feel free to swap in veggies, mix up the spices, or adjust the texture so everyone in your kitchen gets their perfect bowl.
- Swap the Lentils: Try yellow lentils or even split peas for a slight twist in color and texture—just adjust cooking times as needed.
- Add Coconut Milk: Stir in half a can of coconut milk after blending for ultra-creamy richness and a hint of sweetness that plays beautifully with the spices.
- Extra Veggies: Toss in chopped parsnip, sweet potato, or even a handful of spinach near the end of cooking for extra nutrition and flavor.
- Mild or Spicy: Go easy on the chilli if you want a kid-friendly version, or add a pinch of cayenne for more adventurous palates.
How to Make Spiced Carrot and Lentil Soup
Step 1: Sauté the Aromatics
Start by heating oil in a large pot over medium heat. Add your diced onion and let it cook for 5–7 minutes, stirring every so often until it’s satin-soft and just beginning to caramelize. Next, toss in the minced garlic and let it sizzle for just a minute—it should turn fragrant without browning.
Step 2: Toast the Spices
Add your coriander, cumin, chilli, turmeric, and ginger to the softened onions and garlic. Stir constantly for about a minute, letting the spices toast and release their wonderful aromas—it’s like a preview of the cozy flavors to come!
Step 3: Simmer the Veggies and Lentils
Tip the sliced carrots and rinsed red lentils into the pot, followed by the vegetable stock. Give everything a good stir and bring to a gentle simmer. Partially cover the pot and let it bubble away for about 25 minutes, until the carrots are tender and the lentils have melted into creamy softness.
Step 4: Blend Until Smooth
Once your soup looks soft and soupy, it’s time to blend! Use a hand blender directly in the pot for a rustic finish, or ladle everything carefully into a stand blender for an ultra-velvety result. (Blending hot soup? Always do it in batches and never fill the blender too high for safety!)
Step 5: Add Freshness and Seasoning
Stir in a handful of chopped fresh coriander and taste. Now’s your moment to add salt, pepper, or a squeeze of lemon juice to balance the flavors. Ladle the Spiced Carrot and Lentil Soup into bowls and get ready to garnish!
Pro Tips for Making Spiced Carrot and Lentil Soup
- Sauté for Maximum Sweetness: Let those onions really soften and sweeten before adding spices—this builds a richer base and brings out irresistible mellow notes.
- Rinse the Lentils Well: Give your red lentils a quick rinse until the water runs mostly clear to remove any dusty coating and prevent the soup from becoming too starchy.
- Spice it Up Your Way: Taste your chilli before adding, especially if using a new brand or variety—some are much hotter than others!
- Blending Texture: For a chunkier soup, blend just half and mix back in, or go ultra-smooth for a truly creamy bowl—whatever your heart (or household) desires!
How to Serve Spiced Carrot and Lentil Soup
Garnishes
A swirl of coconut yogurt, a handful of fresh coriander, or a pinch of smoked paprika on top will make each bowl of Spiced Carrot and Lentil Soup as pretty as it is delicious. Toasted pumpkin seeds or crunchy croutons add welcome texture—don’t be shy with the garnishes!
Side Dishes
This soup goes perfectly with warm naan, crusty bread, or even a crisp side salad. The gentle spice begs for a soft, floury flatbread to mop up every last drop!
Creative Ways to Present
Try serving Spiced Carrot and Lentil Soup in mugs for a cozy lunch or as elegant shooter-sized starters at a dinner party. Or top each bowl with a dramatic drizzle of chili oil and a scatter of microgreens for restaurant-style flair!
Make Ahead and Storage
Storing Leftovers
Leftover Spiced Carrot and Lentil Soup keeps beautifully in the refrigerator for 3–4 days. Just let it cool fully before transferring to an airtight container—this helps maintain that lush, creamy texture.
Freezing
This soup is a freezer superstar! Once cooled, ladle into individual portions and store for up to three months. Thaw overnight in the fridge (or gently in a saucepan) and your future self will thank you.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens in the fridge, simply stir in a splash of water or stock until it reaches your preferred consistency.
FAQs
-
Can I use green or brown lentils instead of red?
You can, but note that green and brown lentils hold their shape more than red lentils and take longer to cook. The result will be a slightly chunkier, less creamy soup—delicious, but with a different texture!
-
How can I tone down the spice for sensitive eaters?
Simply reduce or omit the chilli powder for a gentler, sweet-savory soup. You can always add a spoonful of coconut yogurt or a squeeze of lemon to further balance the flavors on serving.
-
What’s the best way to make this soup ahead for a gathering?
Make the soup a day or two in advance, cool, and refrigerate. The flavors develop even more overnight! Just reheat before serving, and add your fresh garnishes right at the table for a just-made look.
-
Can I make Spiced Carrot and Lentil Soup in a slow cooker?
Absolutely! Sauté the onions, garlic, and spices first for maximum flavor, then transfer everything to your slow cooker. Cook on low for 6–8 hours or until the carrots and lentils are very tender, then blend as directed.
Final Thoughts
I hope you’ll cozy up with a pot of Spiced Carrot and Lentil Soup soon—it’s the kind of dish that wraps you in warmth, whether you’re solo with a book or gathering loved ones around the table. Give it a try, make it your own, and don’t forget to share your delicious results!
Print
Spiced Carrot and Lentil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering, Blending
- Cuisine: International
- Diet: Vegetarian
Description
This Spiced Carrot and Lentil Soup is a comforting and flavorful dish that is perfect for a cozy night in. The combination of aromatic spices, hearty lentils, and sweet carrots makes this soup a satisfying meal on its own.
Ingredients
For the Soup:
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1–2 teaspoons chilli
- 1/2 teaspoon turmeric
- 1/2 teaspoon ginger
- 600 grams carrots, sliced
- 150 grams red lentils
- 1.5 litres vegetable stock
- 1 handful fresh coriander, chopped
Instructions
- Sauté Onion and Garlic: Heat oil in a pot over medium heat. Sauté the onion until soft, about 5-7 minutes. Add garlic and sauté for 1 more minute.
- Add Spices: Stir in coriander, cumin, chilli, turmeric, and ginger. Cook for 1 minute.
- Cook Soup: Add carrots, lentils, and vegetable stock. Simmer for 25 minutes until tender.
- Blend Soup: Use a hand blender to puree the soup until smooth.
- Finish Soup: Stir in chopped coriander. Season with salt and pepper to taste.
- Serve: Garnish with desired toppings and serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 155
- Sugar: 9.1g
- Sodium: 127.5mg
- Fat: 4.2g
- Saturated Fat: 0.6g
- Carbohydrates: 26.1g
- Fiber: 8.2g
- Protein: 5.5g
