The Best Spicy Carrot And Red Lentil Soup Recipe To Warm Your Soul

Warmth radiates through this comforting spicy carrot and red lentil soup that transforms ordinary ingredients into a culinary masterpiece.

Vibrant orange carrots mingle with hearty red lentils, creating a symphony of flavors that dance across your palate.

Fragrant spices weave their magic, infusing each spoonful with depth and character.

Smooth and velvety, this soup promises to chase away winter chills with its robust, nourishing essence.

Packed with nutrients and bold seasonings, it emerges as a quick and satisfying meal for any hungry soul.

One spoonful reveals a delightful balance of heat and comfort that will leave you craving more.

Prepare to be transported by this soul-warming bowl of pure deliciousness.

Spicy Carrot and Red Lentil Soup That Warms You Up

• Craft Quick Nutrition: Packed with protein from chickpeas and healthy fats from avocados, this salad delivers a powerful nutritional punch in minutes.
• Versatile Meal Solution: Perfect for lunch, dinner, or as a flexible side dish that adapts to wraps, sandwiches, or standalone eating.
• Minimal Cooking Required: No heat needed – just chop, mix, and enjoy a fresh, vibrant dish that comes together faster than traditional recipes.
• Global Flavor Profile: Mediterranean-inspired ingredients like sumac and feta create a sophisticated taste experience without complex preparation.

Ingredients to Make Spicy Carrot and Red Lentil Soup

• Carrots: Sweet and vibrant root vegetables that provide a hearty base for the soup.
• Red Lentils: Quick-cooking legumes that add protein and create a creamy texture.
• Vegetable Stock: Provides a flavorful liquid foundation for the soup.

• Cumin Seeds, Coriander Seeds: Whole spices toasted and ground to release deep, warm flavors.
• Chili Peppers: Add a spicy kick and depth to the soup's flavor profile.
• Garlic, Ginger: Aromatic ingredients that provide a robust and zesty undertone.

• Olive Oil, Tahini, Toasted Sesame Oil, Tamari: Add richness, nuttiness, and umami depth to the soup.
• Lemon or Lime Juice: Brightens the overall flavor and adds a tangy freshness.
• Salt, Black Pepper: Essential seasonings that enhance the soup's taste.
• Cilantro, Sesame Seeds: Garnishes that provide visual appeal and extra texture.
• Onion: Provides a sweet and savory base for the soup's flavor.

How to Cook Spicy Carrot and Red Lentil Soup

Step 1: Awaken Spicy Seeds

Toast cumin and coriander seeds in a large soup pot over medium heat. Stir constantly for about 45-60 seconds until they release their aromatic essence.

Grind the toasted seeds into a fine powder using a spice grinder or mortar and pestle.

Step 2: Dance the Onions

Drizzle olive oil into the pot.

Add chopped onions and sauté over medium heat, stirring occasionally until they become soft and translucent without browning.

Step 3: Infuse Warming Flavors

Introduce ground cumin, coriander, and chilies to the onions.

Cook for a minute. Add minced garlic and ginger, stirring until their fragrance fills the kitchen.

Step 4: Welcome Hearty Vegetables

Fold in chopped carrots, seasoning with salt and pepper. Mix thoroughly with the spice blend.

Introduce red lentils and pour vegetable stock into the pot.

Step 5: Simmer to Perfection

Bring the mixture to a boil, then reduce to a gentle simmer.

Cook uncovered for 30 minutes, stirring occasionally until carrots become tender.

Step 6: Create Silky Smoothness

Carefully transfer the mixture to a blender.

• Tahini
• Toasted sesame oil
• Tamari

Blend until completely smooth, adding water as needed for desired consistency.

Step 7: Fine-Tune the Flavor

Return soup to the pot.

Adjust thickness with water if desired. Stir in fresh citrus juice and taste, adjusting seasonings as needed.

Step 8: Artful Serving

• Chopped cilantro
• Tahini drizzle
• Chili oil
• Sesame seeds

Serve alongside a slice of crusty bread for a complete meal.

Tips to Bring Out the Best in Spicy Carrot and Red Lentil Soup

• Customize heat levels by adjusting the number of chilies or adding a pinch of cayenne pepper for extra kick.
• Swap vegetable stock with bone broth to increase protein content and add deeper flavor complexity.
• Use an immersion blender directly in the pot for smoother texture and easier cleanup, avoiding transferring hot soup to a blender.
• Store soup in airtight containers for up to 5 days, noting that flavors will develop and intensify over time in the refrigerator.
• Add cooked quinoa or diced roasted vegetables for extra texture and nutritional boost when serving the soup.

Variations to Try with Spicy Carrot and Red Lentil Soup

• Coconut Curry Carrot Soup: Replace vegetable stock with coconut milk and add curry powder for a creamy, aromatic Southeast Asian-inspired version.
• Mediterranean Herb Soup: Swap chilies with fresh rosemary and thyme, use white beans instead of lentils, and finish with a dollop of Greek yogurt.
• Roasted Vegetable Soup: Roast carrots and onions before adding to the soup for deeper, caramelized flavors and enhanced sweetness.
• Vegan Protein Boost: Add cooked quinoa or hemp seeds to increase protein content, making the soup more filling and nutritionally dense for plant-based diets.

What Goes Well with Spicy Carrot and Red Lentil Soup

• Pair with Crisp White Wine: Select a refreshing Sauvignon Blanc or Pinot Grigio to complement the soup's spicy and earthy flavors, cutting through the richness while enhancing the bright, zesty notes.
• Match with Rustic Sourdough: Choose a hearty, slightly tangy sourdough bread that provides a perfect textural contrast and helps soak up the smooth, spice-infused soup.
• Accompany with Herbal Green Salad: Create a light side salad with mixed greens, cucumber, and a lemony vinaigrette to balance the soup's warmth and add a fresh, crisp element to the meal.

How to Keep Spicy Carrot and Red Lentil Soup Fresh

• Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Let the soup cool completely before sealing to prevent bacterial growth.
• Transfer cooled soup to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Leave about an inch of space at the top for expansion.
• Pour soup into a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

FAQs

• What are the key spices in this soup?

The key spices are cumin and coriander seeds, which are toasted and ground to enhance their flavor. These spices provide a warm, earthy base for the soup.

• Can I make this soup vegetarian or vegan?

Yes, this soup is already vegetarian and vegan-friendly. It uses vegetable stock and plant-based ingredients like red lentils, carrots, and tahini.

• How spicy is this soup?

The spice level depends on the amount of chilies you add. You can control the heat by adjusting the quantity of chilies or removing the seeds for a milder version.

Spicy Carrot And Red Lentil Soup Recipe

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4.7 from 28 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Warm spicy carrot and red lentil soup brings comfort and zest to winter meals, blending Mediterranean and Middle Eastern flavors. Hearty vegetables and protein-packed lentils create a soul-satisfying bowl you’ll crave on chilly evenings.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics:

• 1.12 lbs (510 g) carrots, scrubbed and chopped
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2-inch piece of ginger, peeled and minced

Spices and Seeds:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon ground chilies or chili flakes (e.g., Kashmiri chilies)
• Sea salt and ground black pepper, to taste

Liquids and Additional Ingredients:

• 2 tablespoons (30 ml) olive oil
• 0.5 cup (85 g) split red lentils, rinsed
• 5 cups (1.2 liters) vegetable stock
• 0.25 cup (60 ml) tahini
• 1.5 teaspoons (7.5 ml) toasted sesame oil
• 1 teaspoon tamari soy sauce
• 2 teaspoons (10 ml) lemon or lime juice

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Instructions

1. Heat a large soup pot over medium temperature. Carefully toast cumin and coriander seeds for approximately 45 seconds, stirring continuously until aromatic. Grind the toasted seeds into a fine powder using a spice grinder or mortar and pestle.
2. Drizzle olive oil into the pot and incorporate chopped onions. Sauté for 7-8 minutes until translucent and softened, avoiding browning.
3. Introduce ground cumin, coriander, and chilies to the pot. Stir for one minute to activate spice flavors. Add minced garlic and ginger, cooking until fragrant.
4. Incorporate chopped carrots, seasoning with salt and pepper. Mix thoroughly with the spice blend. Fold in red lentils and pour vegetable stock over the ingredients.
5. Elevate heat to boiling, then reduce to a gentle simmer. Cook uncovered for 30 minutes, periodically stirring until carrots become tender.
6. Transfer soup carefully to a blender, working in batches if necessary. Integrate tahini, toasted sesame oil, and Tamari. Blend until achieving a smooth, uniform consistency, adding water as needed.
7. Return soup to pot, adjusting liquid volume for desired thickness. Squeeze fresh lemon or lime juice and fine-tune seasoning to personal preference.
8. Serve in individual bowls, garnishing with fresh cilantro, drizzled tahini or chili oil, sprinkled sesame seeds, and accompanying crusty bread.

Notes

• Toasting spices intensifies their flavor and aroma, transforming an ordinary soup into a deeply aromatic dish with complex taste profiles.
• Grinding whole spices just before cooking releases essential oils, creating a more vibrant and fresh seasoning compared to pre-ground spices.
• Use low-sodium vegetable stock to control salt levels, allowing you to adjust seasoning precisely without risking an overly salty soup.
• For a protein-packed vegan version, add extra red lentils or include cubed tofu during the final simmering stage to boost nutritional value.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Indian

Nutrition

• Serving Size: 6
• Calories: 193 kcal
• Sugar: 4 g
• Sodium: 210 mg
• Fat: 9 g
• Saturated Fat: 1.2 g
• Unsaturated Fat: 7.5 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 6 g
• Protein: 8 g
• Cholesterol: 0 mg