Moroccan Carrot Red Lentil Soup is packed full of the flavors of cumin, turmeric, coriander, paprika and cinnamon that complements the red lentils and carrots and creates a creamy, filling soup. 
Lets talk soup.
This is my favorite soup of all time and the most popular recipe on my site and for good reason.
Those that know me well know how much I love soup. When I go to a restaurant I almost always start my meal with a warm cup of soup. If you like creamy soups with a lot of flavor this Moroccan Carrot Red Lentil Soup is the soup for you.
Last year I shared a recipe for Moroccan Red Lentil Soup that quickly become one of the most popular recipes on my site. Today’s Moroccan Carrot Red Lentil Soup is a slight variation of the original Moroccan Red Lentil Soup I shared. This version has extra carrots that create a sweet flavor that complements the lentils and spices nicely.
Not only is the soup packed with flavor, it has fiber, protein, beta-carotene and vitamin A giving you a lot of nutritional value in one meal and you can’t beat that.
As summer draws to an end I know a lot of you are starting to think about soups that you can make for your family. When the temperatures get cooler this is the perfect soup to simmer on the stove.
Another thing I like about this soup is the variety of garnishes that pair nicely with it.
I like being able to set out a variety of toppings and letting my family and guests choose what to put in depending on their tastes. For this soup I like to use a little spoonful of yogurt (plain or Greek), fresh cilantro and a few sprinkles of crushed red pepper. Other garnishes that work nicely are fresh squeezed lemon juice, Italian parsley or curly parsley or sour cream.
I have made this soup many times and it is great if you want to have leftovers for lunches during the week. It makes a nice large batch and is perfect for those cold winter months.
Sometimes when I am feeling adventurous I try to modify the recipe to add things like grilled chicken, chickpeas, butternut squash, zucchini, quinoa or couscous. The options are endless and so many ingredients pair nicely with this soup. But time and time again I make this recipe as is because it is just that good!
Kitchen Helpers:
Cuisinart CSB-75BC Smart Stick 2-Speed Immersion Hand Blender, Brushed Chrome
Serves 1 cup
Moroccan Carrot Red Lentil Soup is packed full of the flavors of cumin, turmeric, coriander, paprika and cinnamon that complements the red lentils and carrots and creates a creamy, filling soup.
15 minPrep Time
35 minCook Time
50 minTotal Time
Save RecipeIngredients
- 2 Tablespoons olive oil
- 1/2 medium sweet onion, chopped
- 3 garlic cloves, minced
- 2 cups chopped carrots or about 5 medium carrots, peeled and chopped
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 teaspoon coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- 2 cups red lentils, rinsed until water runs clear
- 1-15 oz can diced tomatoes
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro or Italian parsley
- Lemon wedges
- Crushed red pepper
Instructions
- Heat 2 Tablespoons olive oil in a large pot over medium heat. Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 10-12 minutes.
- Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.
- You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a handheld immersion blender or regular blender to create a creamy soup.
- Serve the soup with fresh cilantro, crushed red pepper and fresh lemon juice.
Notes
This recipe makes 6 cups of soup. This soup freezes very well if you have leftovers. You can use chicken broth instead of vegetable broth. If you want a bit thicker of a soup add 2-3 Tablespoons of tomato paste once the onion, garlic and carrots are cooked. Some other additions that are nice include quinoa or couscous, chickpeas, grilled chicken, butternut squash or zucchini.
Adapted from my Moroccan Red Lentil Soup which was adapted from Culinate
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