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Spicy Carrot and Red Lentil Soup Recipe
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.
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Total Time 35 minutes
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.