This Spiced Carrot and Lentil Soup is a hearty, warming dish that combines the natural sweetness of carrots with the earthiness of lentils and a flavorful kick from a mix of aromatic spices. Perfect for a cozy meal, it’s not only delicious but also budget-friendly and nutritious. With a smooth, velvety texture, it’s an ideal comfort food for cooler months or whenever you’re craving something light yet filling.

Spiced Carrot and Lentil Soup

Why You’ll Love This Recipe

This Spiced Carrot and Lentil Soup is a simple, nourishing dish that packs a lot of flavor with minimal effort. The aromatic spices like cumin, turmeric, and garam masala elevate the soup, giving it a rich and warming flavor profile. It’s also incredibly easy to make, with only a handful of ingredients that are likely already in your pantry. Plus, it’s a fantastic way to use up carrots and lentils, creating a filling, healthy, and satisfying meal. Whether you’re looking for a quick weeknight dinner or a meal-prep option, this soup is sure to hit the spot.

Ingredients

1 tablespoon olive oil
2 onions, diced
2 cloves garlic, grated or crushed
½ teaspoon dried chilli flakes (or to taste)
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon garam masala
500 g carrots, chopped into small chunks (roughly 1cm cubes)
100 g red lentils
800 ml vegetable stock (from a cube is fine)
Salt and black pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Place the olive oil and diced onions in a large saucepan. Gently fry the onions for about 5 minutes, with the lid on, until softened but not browned. Stir occasionally to avoid burning.
Add the garlic, chilli flakes, turmeric, cumin, and garam masala. Fry for 1 more minute, stirring occasionally. (If the mixture gets too dry, add a small splash of water.)
Add the chopped carrots, red lentils, vegetable stock, salt, and pepper to the pan. Turn up the heat, bring to a boil, then reduce the heat and simmer for 20-25 minutes with the lid on, or until the carrots are tender and the lentils are soft.
Once the soup is ready, tip it into a blender and blitz until completely smooth. (Be very careful as the soup will be very hot.)
If needed, return the blended soup to the saucepan and heat it back up to your desired temperature. Taste and adjust the seasoning if necessary.
Serve with homemade soda bread or any bread of your choice. Enjoy!

Servings and Timing

Servings: 4 people
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Variations

Spicier version: If you prefer more heat, increase the amount of dried chili flakes or add a dash of hot sauce when blending the soup.
Non-blended version: If you prefer a chunkier soup, skip the blending step and enjoy the texture of the vegetables and lentils.
Vegetable variations: Add other vegetables such as sweet potatoes, parsnips, or celery to make the soup even more hearty and nutritious.
Add greens: For extra vitamins, stir in some spinach or kale in the last few minutes of cooking before blending.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the fridge for up to 3-4 days.
Freezing: This soup is suitable for freezing. Let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months in the freezer.
Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until warmed through. You may need to add a little extra water or stock to reach your desired consistency after freezing.

FAQs

Can I use a different type of lentil in this recipe?

Yes, you can use other types of lentils, but red lentils are preferred in this recipe as they break down and blend smoothly into the soup. If using green or brown lentils, they may need a longer cooking time and may result in a chunkier texture.

Can I make this soup without a blender?

Yes, if you prefer a chunkier texture, you can leave the soup unblended or use a stick blender for a quick blitz right in the pot.

Can I skip the spices in the recipe?

The spices are what give this soup its distinct flavor, but you can reduce or eliminate any spices you don’t like. However, I’d recommend at least keeping turmeric and cumin for a base flavor.

How can I make this soup vegan?

The recipe is already vegan, so no changes are needed. Just ensure your vegetable stock is vegan-friendly, and you’re all set.

Can I use fresh carrots instead of frozen?

Yes, fresh carrots work perfectly in this recipe. Simply chop them into 1cm cubes as instructed.

Can I add some protein to this soup?

Absolutely! To make the soup even heartier, you can add cooked chicken, chickpeas, or a dollop of Greek yogurt on top when serving.

How spicy is this soup?

The soup has a mild heat due to the dried chili flakes, but it’s not overly spicy. You can adjust the spice level to your preference by increasing or decreasing the chili flakes or adding extra hot spices.

What kind of bread goes best with this soup?

Homemade soda bread, crusty baguette, or any hearty, crusty bread would be great to dip in this comforting soup.

Can I double the recipe?

Yes, this soup is easily scalable. Simply double the ingredients and cook in a larger pot to serve more people.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the fridge for up to 3-4 days. It actually tastes even better the next day as the flavors meld.

Conclusion

This Spiced Carrot and Lentil Soup is a simple, comforting, and budget-friendly meal that’s full of flavor and nutrition. With its vibrant spices, velvety texture, and natural sweetness from the carrots, it’s a wonderful dish to enjoy on a chilly day or whenever you’re craving something wholesome. Whether you serve it as a main course or pair it with a side of fresh bread, it’s sure to satisfy.