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Spiced carrot and lentil soup in white bowl garnished with herbs

Spiced Carrot and Lentil Soup

A fragrant soup with sweet carrots, hearty lentils, and warming spices like cumin and coriander. Naturally creamy and perfect for fall.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large carrots peeled and chopped
  • 1 cup red lentils rinsed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Equipment

  • large pot
  • Immersion blender or regular blender

Method
 

  1. In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 5 minutes until soft and translucent.
  2. Add minced garlic and cook for 1 more minute until fragrant, being careful not to let it brown.
  3. Add chopped carrots, rinsed red lentils, vegetable broth, cumin, and coriander. Bring to a boil.
  4. Reduce heat to medium-low and simmer for 20-25 minutes, until carrots are fork-tender and lentils are completely soft.
  5. Remove from heat and blend with an immersion blender until completely smooth, or transfer to a regular blender in batches.
  6. Season with salt and pepper to taste. Serve hot.

Notes

Red lentils naturally break down to create a creamy texture. Soup can be stored in refrigerator for up to 5 days or frozen for up to 3 months. Add more broth when reheating if soup becomes too thick.