Moroccan Carrot Red Lentil Soup is a warm and nourishing soup made with tender carrots, creamy red lentils, and fragrant Moroccan-inspired spices. Smooth, flavorful, and satisfying, it’s perfect for a wholesome lunch or comforting dinner.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound carrots, peeled and chopped
1 cup red lentils, rinsed
6 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/4 teaspoon turmeric
Salt, to taste
Black pepper, to taste
Juice of 1 lemon
Fresh cilantro or parsley for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and cook until softened, about 5 minutes.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the carrots, cumin, coriander, cinnamon, paprika, and turmeric, stirring to coat the vegetables with the spices.
Add the red lentils and vegetable broth.
Bring the mixture to a boil.
Reduce the heat and simmer for 25 to 30 minutes, or until the carrots and lentils are tender.
Remove from the heat and blend until smooth using an immersion blender or countertop blender.
Stir in the lemon juice and season with salt and black pepper to taste.
Serve warm, garnished with fresh cilantro or parsley.
Notes
Add a pinch of cayenne pepper for extra heat.
Stir in coconut milk for a richer and creamier texture.
Fresh ginger adds warmth and depth of flavor.
Top with toasted almonds or pumpkin seeds for added crunch.
Sweet potatoes can be added alongside the carrots for extra sweetness.
Garnish with plain yogurt if desired.
Blend only part of the soup for a chunkier texture.
Store in the refrigerator for up to 5 days.
Freeze in portion-sized containers for up to 3 months.
Add extra broth or water when reheating if the soup becomes too thick.
