Go Back

Spiced Carrot and Lentil Soup

A comforting soup made with carrots and lentils, spiced with cumin and coriander, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 cups carrots, diced Use fresh, vibrant carrots for best flavor.
  • 1 cup lentils, rinsed Any variety of lentils can be used.
  • 1 onion, chopped A medium onion works well.
  • 2 cloves garlic, minced Toasting the garlic enhances the flavor.
  • 1 tablespoon olive oil For sautéing the onion and garlic.
  • 4 cups vegetable broth Ensure it’s plant-based if making vegan.
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • Salt and pepper to taste
  • Fresh parsley for garnish Enhances presentation and flavor.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add the chopped onions and minced garlic; sauté until softened.
  3. Stir in the diced carrots and cook for a few more minutes.
Cooking
  1. Add the lentils, vegetable broth, cumin, and coriander. Bring to a boil.
  2. Reduce heat and let simmer for 25-30 minutes, or until lentils are tender.
  3. Season with salt and pepper.
Serving
  1. Serve hot, garnished with fresh parsley, and enjoy with crusty bread.

Notes

This soup can be stored in the fridge for 4-5 days or frozen for up to 3 months. Consider adding spinach or kale for extra nutrients or coconut milk for a tropical twist.