This hearty Spiced Carrot and Lentil Soup is packed with flavour and is super simple to make. Curry powder and cumin add a gentle hint of spice without being too overpowering. If you like it on the more spicy side, add a pinch of cayenne pepper or chilli powder.
This is a great standby soup if you're craving something warm and cosy. Dried red lentils are a pantry staple that lasts for ages, and carrots stay fresh for weeks when stored in the fridge. Red lentils cook faster than other lentils, so this recipe comes together in less than an hour.
For more soups made with carrot, try my Carrot and Coriander Soup and Sweet Potato and Carrot Soup. They're both simple to make and full of comforting flavour.
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Why You'll Love This Recipe
- Freezer-friendly - make an extra batch and store it in the freezer for an easy weeknight meal.
- Easy ingredients - all the ingredients are readily available.
Recipe Ingredients
Note: The full ingredients and quantities are shown in the recipe card below.
- Onion - use a medium-sized brown onion, peeled and sliced.
- Garlic - peeled and sliced.
- Carrots - cut into rounds (I don't bother peeling them).
- Red lentils - use dried red lentils.
- Curry powder -
- Cumin - use ground cumin.
- Vegetable stock - use low-sodium vegetable stock from a carton or made with stock cubes. Or, even better, make your own vegetable stock.
How to Make Spiced Carrot & Lentil Soup
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Saute the onions and garlic in a pan set over medium heat for 5 minutes.
- Add the spices and stir for 30 seconds.
- Add the carrots, red lentils and stock.
- Bring to a boil, then turn down the heat and simmer for 15-20 minutes until the carrots and lentils are soft.
- Let the vegetables cool down, then blend in batches until smooth. If the soup is too thick, thin it with extra stock or water.
- Return the soup to the pan and heat up before serving.
Variations
- Spicy - add a pinch of cayenne pepper or chill powder for extra spiceiness.
Topping Ideas
- Toasted cumin seeds.
- A swirl of coconut milk or cream.
- Pinch of chilli flakes.
- A few Air Fryer Chickpeas.
- Fresh parsley.
- Toasted pumpkin seeds (pepitas).
Storage
Store the soup in the fridge in an airtight container for up to 3 days. It will also keep well in a freezer for up to 3 months.
Common Questions
Yes, but the colour of the soup will change, and extra time may be needed to cook it.
No, they cook quickly, so they don't need to be soaked to soften them.
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📖 Recipe
Spiced Carrot and Lentil Soup
Equipment
- Blender or immersion blender.
Ingredients
- 1 tablespoon olive oil
- 1 onion, peeled and sliced
- 2 garlic cloves, peeled and sliced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 600 g carrots, cut into rounds
- 140 g dried red lentils
- 1 litre vegetable stock, low sodium, note 1
Toppings (optional)
- 1 teaspoon chilli flakes
- a few sprigs of parsley
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onion and garlic and saute for 5 minutes until soft. Add the curry powder and cumin and stir for 30 seconds (this helps release the spices).
- Stir in the carrots and red lentils, followed by the vegetable stock. Bring the vegetables to a boil, then reduce the heat to low. Let it simmer gently for 15-20 minutes, uncovered, until the lentils are tender and the carrots are soft. If needed, extend the cooking time by a few minutes until both are fully cooked.
- Allow the carrot lentil mixture to cool, then transfer it to a blender and blend until smooth. Depending on the size of your blender, you may need to do this in batches. Alternatively, you could use an immersion blender.
- Return the soup to the pan and heat it thoroughly before serving. Taste test for seasoning. Ladle into bowls and serve with warm, crusty bread and optional toppings like parsley and chilli flakes.
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