Spiced carrot and red lentil soup with Moroccan flair—cumin, turmeric, coriander, and cinnamon with tomato and broth—smooth or chunky, warm and nourishing.

Why You Will Love This Recipe

• Warming spices with sweetness from carrots make it comfort food.

• Red lentils cook fast and provide creamy texture and protein.

• The option to blend or leave chunky gives variation.

• Tangy tomato adds brightness; garnishes like lemon or cilantro lift the dish.

• Great vegetarian and wholesome option, ideal for cooler evenings or when you want something nutritious quickly.

Moroccan Carrot Red Lentil Soup

Moroccan Carrot Red Lentil Soup is a beautiful tapestry of flavors, aromas, and textures—from the earthy sweetness of carrots to the warmth of exotic spices dancing in every spoonful. The cooking begins by sautéing onions and garlic, softening and sweetening them, then layering in spices: cumin brings soil‑like warmth, turmeric adds golden color and mild bitterness, coriander gives citrusy undertone, paprika adds depth and slight smoky or sweet edge, and cinnamon gives a whisper of sweetness and resonance. These spices bloom in the fat of olive oil, releasing their full essence before adding carrots.

The carrots themselves, peeled and chopped, add both texture and sweetness. As they cook, they become tender but still distinct if not over‑blended. Meanwhile, red lentils are rinsed clear to avoid foam and bitterness. Once added into the pot with diced tomatoes and vegetable broth, the mixture simmers down: lentils soften and begin to break down into creamy consistency, tomatoes add acidity and depth, and the carrots hold their shape if you prefer texture.

Depending on preference, the soup can stay chunky—with noticeable pieces of carrot, lentil, tomato—or you can use an immersion blender to bring it toward silky smooth. That transition changes mouthfeel significantly: chunky feels hearty and rustic; blended feels velvety and comfort‑hugging. Garnishes like fresh cilantro or parsley, crushed red pepper for heat, a squeeze of lemon to brighten, these finishing touches elevate the flavors.

Because lentils cook quickly, this soup comes together in under half an hour after prep. It’s nourishing, satisfying—perfect for vegetarian households or anyone craving something plant‑based but lively. It stores well, flavors deepen as it cools, and reheating brings back the fragrance of spices.

A bowl of this soup is visually appealing too: vibrant orange from carrots, flecks of red from tomato or pepper, golden broth, green pop from herbs, hint of red pepper for spice. Serve with a slice of crusty bread or naan if you like, warm and fragrant.

Servings

6 bowls

Time

Ingredients

• 2 Tbsp olive oil

• ½ medium sweet onion, chopped

• 3 cloves garlic, minced

• 2 cups chopped carrots (≈5 medium), peeled & chopped

• 1 tsp cumin

• 1 tsp turmeric

• 2 tsp coriander

• ½ tsp paprika

• ¼ tsp cinnamon

• 2 cups red lentils, rinsed

• 1 (15 oz) can diced tomatoes

• 4 cups vegetable broth

• Salt & pepper to taste

Garnish: Fresh cilantro or parsley; lemon wedges; crushed red pepper

Instructions

1. Heat olive oil over medium heat; sauté onion and garlic until soft (~2 minutes).

2. Add cumin, turmeric, coriander, paprika, cinnamon; continue sautéing for about 4 minutes until spices fragrant.

3. Add carrots; sauté until carrots start to soften (~10‑12 minutes).

4. Stir in red lentils, diced tomatoes, and vegetable broth; bring to simmer.

5. Simmer on low for about 20 minutes, until lentils and carrots are tender.

6. Optional: use immersion blender to puree to preferred smoothness.

7. Season with salt & pepper.

8. Serve garnished with cilantro or parsley, a lemon wedge, and optional crushed red pepper.

Tips

• Rinse lentils well to avoid foam or bitter taste.

• Don’t overblend if you want texture; a few carrot pieces add interest.

• Toast spices briefly at start for deeper flavor.

• Add lemon at serving time to preserve bright acidity.

• Leftovers thicken—add broth when reheating as needed.