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Spicy Carrot and Red Lentil Soup

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A bright, warming vegan soup that balances sweet carrots, earthy red lentils, and spice, perfect for a quick weeknight meal.

Ingredients

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  • 1 tablespoon neutral oil (olive or sunflower)
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 lb (about 4 large) carrots, peeled and chopped
  • 1 cup red lentils, rinsed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4–1/2 teaspoon cayenne (adjust to taste)
  • 4 cups vegetable broth (low-sodium preferred) or water plus bouillon
  • Salt and black pepper to taste
  • Juice of 1 lemon (optional, at the end)

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and a pinch of salt. Cook until soft, about 5–7 minutes.
  2. Add garlic and ginger. Stir for 1 minute until fragrant.
  3. Add carrots, cumin, coriander, and cayenne. Toss to coat and cook for 2 minutes.
  4. Stir in red lentils and broth. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, until lentils and carrots are tender.
  5. Use an immersion blender to purée until smooth, or carefully transfer in batches to a blender.
  6. Taste and season with salt, pepper, and lemon juice if using. If too thick, stir in hot water a splash at a time to reach desired consistency.

Notes

This soup stores well for several days in the refrigerator or can be frozen for up to 3 months.

Nutrition

Find it online: https://recipesunfolded.com/spicy-carrot-and-red-lentil-soup-vegan/

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