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steaming bowl of spiced lentil and carrot soupbowl

Spiced Lentil and Carrot Soupbowl

This cozy spiced lentil and carrot soup is creamy, hearty, and full of flavor. With red lentils, sweet carrots, warm spices, and a squeeze of lemon, it’s the perfect fall soup that feels both comforting and light.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 Serves
Course: Main dish, Soup
Cuisine: Global-inspired, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil or coconut oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1- inch piece fresh ginger grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp smoked paprika
  • ¼ tsp chili flakes optional
  • 4 large carrots peeled and chopped
  • 1 cup red lentils rinsed
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Juice of ½ lemon
  • Fresh cilantro or parsley for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook until soft, about 5 minutes.
  3. Stir in garlic and ginger, cook for 1 minute.
  4. Add cumin, coriander, turmeric, paprika, and chili flakes. Toast spices for 30 seconds.
  5. Stir in carrots and rinsed lentils until coated with spices.
  6. Pour in vegetable broth, bring to a boil, then reduce heat. Simmer for 20–25 minutes until carrots are tender and lentils are soft.
  7. Blend the soup with an immersion blender (or in batches in a regular blender) until smooth.
  8. Stir in lemon juice, adjust seasoning with salt and pepper.
  9. Serve hot, topped with cilantro or parsley.

Notes

Add coconut milk at the end if you want it richer.
This soup keeps well in the fridge for 4–5 days and tastes even better the next day.
Adjust chili flakes depending on your heat tolerance.
Freezer-friendly: freeze in individual portions for quick lunches.