Cozy Spicy Carrot and Red Lentil Soup Recipe You’ll Love

I recently made this Spicy Carrot and Red Lentil Soup recipe, and it instantly became one of my favorite comfort meals. The creamy texture, warming spices, and vibrant carrot flavor make it perfect for chilly days.

I love how the red lentils naturally thicken the soup while adding plant-based protein. Every spoonful has just the right kick from the spices without being overpowering. Serving it with crusty bread made it an incredibly satisfying and wholesome meal.

For an extra treat, I sometimes serve it alongside Cheesy Garlic Breadsticks with Marinara or enjoy a light snack of Cucumber and Avocado Sushi Rolls for a complete, cozy dinner experience.

Ingredients

Every ingredient plays a role in creating a rich, flavorful, and slightly spicy soup.

• 2 tablespoons olive oil – for sautéing and building flavor.
• 1 medium onion, chopped – forms the aromatic base of the soup.
• 2 garlic cloves, minced – adds savory depth.
• 1 lb carrots, peeled and chopped – naturally sweet and thickens the soup.
• 1 cup red lentils, rinsed – quick-cooking and packed with plant-based protein.
• 1 teaspoon fresh grated ginger – adds a zesty warmth.
• 1 teaspoon hot paprika – for subtle heat; adjust to taste.
• ½ teaspoon ground cumin – enhances earthy flavor.
• ¼ teaspoon allspice – balances the spice profile.
• ¼ teaspoon smoked sweet paprika – optional, for smoky undertones.
• 4 cups hot vegetable broth – creates a flavorful liquid base.
• 1 cup full-fat coconut milk – adds creaminess and richness.
• 1 tablespoon lime juice – brightens the flavors.
• Salt and black pepper – to taste.

Note: This recipe serves 4–5 people.

Variations

This soup is easy to customize to your taste or dietary preferences:

• Make it vegan or keep it vegetarian by sticking with vegetable broth.
• Add a pinch of chili flakes or cayenne for extra heat.
• Swap coconut milk for dairy cream or Greek yogurt for a different creamy texture.
• Replace carrots with sweet potatoes or pumpkin for seasonal variations.
• Top with toasted seeds, croutons, or a swirl of kefir for added texture.

Cooking Time

Quick, healthy, and perfect for weeknights.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Equipment You Need

These tools make the cooking process easy and efficient:

• Large pot – for cooking the soup evenly.
• Wooden spoon – for stirring ingredients without mashing lentils too much.
• Knife and cutting board – for chopping vegetables.
• Measuring spoons – to ensure precise spice amounts.
• Immersion blender – for a smooth, creamy soup finish.
• Ladle – for serving.

How to Make Spicy Carrot and Red Lentil Soup Recipe?

Step 1: Prepare the Vegetables

Peel and chop the carrots and onion, and mince the garlic. This prep ensures even cooking and blends smoothly later.

Step 2: Sauté the Vegetables and Spices

Heat olive oil in a pot, sauté onion until translucent, then add garlic and cook for a minute. Stir in carrots and all spices for a fragrant base.

Step 3: Add Broth and Lentils

Pour in the hot vegetable broth and bring to a simmer. Add red lentils and cook until both carrots and lentils are tender, about 15 minutes.

Step 4: Blend and Add Coconut Milk

Use an immersion blender to purée the soup until creamy. Stir in coconut milk, season with salt, pepper, and lime juice to balance flavors.

Step 5: Serve the Soup

Serve hot with a swirl of yogurt or kefir and garnish with toasted seeds, fresh herbs, or crusty bread for a wholesome finish.

Additional Tips for Making This Recipe Better

Here’s what I do to make this soup extra delicious:

• I always toast spices lightly to release their full aroma.
• I rinse red lentils to remove any dust and ensure a smooth texture.
• I adjust lime juice at the end for a fresh, tangy contrast.
• I save some carrot pieces unblended for added texture.
• I enjoy adding homemade croutons for crunch.

How to Serve Spicy Carrot and Red Lentil Soup Recipe?

Serve in deep bowls with a dollop of coconut yogurt, kefir, or Greek yogurt. Garnish with toasted sunflower seeds or fresh herbs. Pair with whole-grain bread, naan, or focaccia for a hearty, satisfying meal.

Nutritional Information

Approximate per serving:

• Calories: ~280 kcal
• Protein: 12 g
• Carbohydrates: 40 g
• Fat: 10 g

Make Ahead and Storage

This soup is perfect for meal prep and leftovers.

Storing

Cool the soup to room temperature, store in an airtight container in the fridge for up to 3 days.

Freezing

Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm over medium heat, stirring occasionally. Add a splash of vegetable broth or water if the soup thickens too much.

Why You’ll Love This Recipe?

Here’s why this soup stands out:

• Quick and easy – Ready in under 40 minutes with minimal effort.
• Creamy and comforting – Perfect for fall and winter days.
• Nutritious – Packed with protein, fiber, and vitamins from lentils and carrots.
• Customizable – Adjust spice, creaminess, or toppings to taste.
• Family-friendly – Loved by both adults and kids, and makes great leftovers.

This Spicy Carrot and Red Lentil Soup recipe is a warming, flavorful, and healthy meal that’s perfect for cozy dinners. The natural sweetness of carrots blends beautifully with spices and creamy coconut milk, creating a satisfying, nutrient-packed soup you’ll want to make again and again.

Ash Tyrrell

Spicy Carrot and Red Lentil Soup Recipe

I recently made this Spicy Carrot and Red Lentil Soup recipe, and it instantly became one of my favorite comfort meals. The creamy texture, warming spices, and vibrant carrot flavor make it perfect for chilly days. I love how the red lentils naturally thicken the soup while adding plant-based protein.

Print Recipe Pin Recipe

Total Time 35 minutes mins

Servings: 5

Ingredients Method Notes

Ingredients

  

• 2 tablespoons olive oil – for sautéing and building flavor.
• 1 medium onion chopped – forms the aromatic base of the soup.
• 2 garlic cloves minced – adds savory depth.
• 1 lb carrots peeled and chopped – naturally sweet and thickens the soup.
• 1 cup red lentils rinsed – quick-cooking and packed with plant-based protein.
• 1 teaspoon fresh grated ginger – adds a zesty warmth.
• 1 teaspoon hot paprika – for subtle heat; adjust to taste.
• ½ teaspoon ground cumin – enhances earthy flavor.
• ¼ teaspoon allspice – balances the spice profile.
• ¼ teaspoon smoked sweet paprika – optional for smoky undertones.
• 4 cups hot vegetable broth – creates a flavorful liquid base.
• 1 cup full-fat coconut milk – adds creaminess and richness.
• 1 tablespoon lime juice – brightens the flavors.
• Salt and black pepper – to taste.

Method

 

1. Peel and chop the carrots and onion, and mince the garlic. This prep ensures even cooking and blends smoothly later.
2. Heat olive oil in a pot, sauté onion until translucent, then add garlic and cook for a minute. Stir in carrots and all spices for a fragrant base.
3. Pour in the hot vegetable broth and bring to a simmer. Add red lentils and cook until both carrots and lentils are tender, about 15 minutes.
4. Use an immersion blender to purée the soup until creamy. Stir in coconut milk, season with salt, pepper, and lime juice to balance flavors.
5. Serve hot with a swirl of yogurt or kefir and garnish with toasted seeds, fresh herbs, or crusty bread for a wholesome finish.

Notes

• I always toast spices lightly to release their full aroma.
• I rinse red lentils to remove any dust and ensure a smooth texture.
• I adjust lime juice at the end for a fresh, tangy contrast.
• I save some carrot pieces unblended for added texture.
• I enjoy adding homemade croutons for crunch.