Spiced Carrot Lentil Soup (Printable)

A cozy blend of carrots, lentils, and warming spices for a comforting bowl.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 3 garlic cloves, minced
04 - 4 medium carrots, peeled and sliced
05 - 1 celery stalk, diced

→ Legumes & Liquids

06 - 1 cup dried red lentils, rinsed
07 - 5 cups vegetable broth
08 - 1 (14 oz) can diced tomatoes with juices

→ Spices & Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - ½ teaspoon smoked paprika
12 - ¼ teaspoon ground cinnamon
13 - ¼ teaspoon cayenne pepper (optional)
14 - Salt and black pepper, to taste

→ Garnish (optional)

15 - 2 tablespoons chopped fresh cilantro or parsley
16 - Lemon wedges, for serving

# How To Make It:

01 - Heat olive oil over medium heat in a large pot. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Add minced garlic, sliced carrots, and diced celery; sauté for an additional 3 to 4 minutes until vegetables begin to soften.
03 - Stir in cumin, coriander, smoked paprika, cinnamon, and optional cayenne pepper. Cook for 1 minute until fragrant.
04 - Add rinsed lentils, diced tomatoes with their juices, and vegetable broth. Stir to integrate all ingredients.
05 - Bring mixture to a gentle boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes until lentils and carrots are tender.
06 - Adjust seasoning with salt and black pepper to taste.
07 - Use an immersion blender to partially or fully puree the soup to desired consistency.
08 - Ladle hot soup into bowls and garnish with chopped cilantro or parsley and a squeeze of lemon juice.

# Expert Hints:

01 -
  • It comes together in under an hour without any fussy techniques or ingredients you can't pronounce.
  • The spices bloom into something unexpectedly cozy, with just enough warmth to make you feel like you're being hugged from the inside.
  • One pot means minimal cleanup, which honestly makes weeknight cooking feel less like a chore.
02 -
  • Rinse your red lentils before they go in the pot—it gets rid of the dust and keeps your broth clearer instead of cloudy and murky.
  • Don't skip the spice-toasting step; that one minute makes the difference between a good soup and one that tastes like it came from your kitchen with intention and care.
03 -
  • Buy whole spices and toast them yourself if you're feeling ambitious—ground spices lose their brightness after a few months, and freshly toasted ones will change how this tastes.
  • The secret that actually makes a difference: don't skim on the salt at the end. A good pinch brings everything into focus and makes the soup taste like itself instead of like a mild version of what it could be.
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