Description
A velvety, spice-kissed soup made with carrots, red lentils, and Moroccan-inspired aromatics. It’s cozy, nutritious, and bursting with warm, comforting flavor—perfect for chilly days or quick weeknight dinners.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 4 large carrots, peeled and diced
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- Salt and black pepper to taste
- Fresh cilantro or parsley, for garnish
- Lemon wedges, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until translucent.
- Stir in garlic and ginger, cooking for another minute until fragrant.
- Add cumin, coriander, and cinnamon; stir and toast for 1-2 minutes.
- Add carrots and lentils, stirring to coat in the spices.
- Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes until carrots and lentils are soft.
- Use an immersion blender to purée the soup to your preferred consistency. Add more broth or water if needed.
- Season with salt and pepper. Serve hot with a squeeze of lemon and fresh herbs.
Notes
- Serve with crusty bread, naan, or couscous for a complete meal.
- Add a pinch of cayenne for heat or swirl in yogurt for creaminess.
- This soup freezes well—perfect for meal prep.
