Description
A nourishing and comforting carrot and lentil soup that is smooth, hearty, and full of warm spices, perfect for a cozy lunch or easy dinner.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, sliced
- 1 cup dried red or brown lentils, rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until soft and translucent.
- Stir in the garlic, cumin, coriander, and paprika, cooking until fragrant.
- Add the sliced carrots and lentils, stirring to coat them in the spices.
- Pour in the vegetable broth and bring the soup to a gentle simmer.
- Cook for about 25–30 minutes, until the carrots and lentils are tender.
- Blend the soup until smooth or leave slightly chunky, depending on preference.
- Stir in the lemon juice and adjust seasoning with salt and pepper.
- Serve warm.
Notes
- Add ginger or chili flakes for extra warmth and heat.
- Stir in coconut milk for a creamier texture.
- Fresh herbs like parsley or cilantro add a bright finish.
- The soup thickens as it sits; add broth when reheating if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
