Our spiced carrot and lentil soup is hearty and delicious. This vegan soup will warm you up and fill your belly. Just what you need on a cold winters day!
Our lentil and carrot soup is cheap, easy, vegan and really filling! It’s one of our favourite easy red lentil recipes and it’s a great Veganuary dish!
We really like this soup served with toasted pitta breads, or a warmed naan bread for dipping in.
Cooking up our spiced carrot and lentil soup recipe is a winner for lunch! Here’s why!
- It’s super easy to make – and only takes around 30 minutes from start to finish.
- You can make it as spicy or mild as you like.
- Red lentils are a great source of plant based protein, plus you can add in any extra veggies you need to use up.
- Spiced carrot and lentil soup is great in a thermos flask for a take-to-work lunch – or for a winter picnic.
Spiced Carrot And Lentil Soup Recipe
Serves – 4
Prep Time – 5 minutes
Cook Time – 30 minutes
Total Time – around 30 minutes
Our Most Popular Alternative – Carrot And Coriander Soup
Equipment Needed
- Vegetable knife
- Tablespoon
- Teaspoon
- Saucepan
- Cooking spoon
- Food processor (or blender)
Spiced Carrot And Lentil Soup Ingredients
You’ll only need a handful of inexpensive ingredients to make our delicious flavor packed spicy lentil soup recipe
- 400g carrots – if you scrub the skins, then there’s no need to peel them – just slice.
- 1 onion – diced
- 2 garlic cloves – finely chopped
- 2 sticks celery – sliced
- 100g red lentils
- 1 vegetable stock cube – we use a Knorr vegetable stock pot
- 600ml boiling water – from the kettle
- 2 tsp ground cumin
- 1/2 tsp chilli flakes – use more or less depending on how spicy you like your soup to be
To Serve
- 4 tbsp plant based natural yogurt
Grab our spice storage ideas here
How To Make Spiced Carrot And Lentil Soup
You’ll really like how simple this soup recipe is to make – perfect for a simple weekend lunch
Step One – fry the onions, celery and garlic
- Add a splash of olive oil to a saucepan over a medium heat. Tip in the onions, garlic and celery plus the ground cumin and chilli flakes and gently fry for 5 minutes.
Step Two – add in the rest of the ingredients (except the yogurt)
- Tip in the red lentils, sliced carrots and stock pot. Season with salt and black pepper if using, although remember the stock pot does add salt.
- Top up the pan with the boiling water. And give everything a good stir and mix together.
Step Three – cook the spiced carrot and lentil soup
- Bring the pan of soup to the boil, then cook with the lid on for 25 minutes.
- Once the soup is cooked, blend it to a smooth consistency.
Cooks Note! Only use hot liquids in food processors that are designed for use with hot liquids. Otherwise, wait until the liquids have cooled before blending.
Step Four – serve the spicy lentil and carrot soup
- Add a tablespoon of plant based yogurt to the top of each bowl of soup, swirl it into the soup using the handle of the spoon. And serve. I usually sprinkle with a little chopped fresh cilantro (coriander) if any to hand.
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Things To Sprinkle On Soup
I LOVE topping soup with a few extras – any of the ideas below are vegan and delicious!
- Chopped nuts – flaked almonds work really well with this spicy lentil soup
- Seeds – sunflower, sesame or pumpkin seeds work well.
- Homemade croutons – just snip up some bread into cubes using kitchen scissors and fry in olive oil with a sprinkle of salt and black pepper.
What To Serve With Carrot And Lentil Soup?
Well… when it comes to just about any soup AT ALL, you can’t go wrong with warm crusty bread spread thickly with butter. This is soup dunking perfection!
But, it’s also great served with toasted pitta bread, fluffy naan bread, toasted sandwiches, or opt for breadsticks or rye crackers.
What Can I Add To Carrot And Lentil Soup For Extra Flavor?
Try adding in some extra spices to your soup. Ground turmeric, paprika, and some fresh grated root ginger all give a delicious earthy vibe to soup.
Want it really creamy? Blend in some full fat coconut milk or dairy-free cream for a rich, silky soup.
Can You Make Carrot And Lentil Soup Ahead Of Time?
Yes, you can make this tasty soup, then cool, store in the refrigerator for up to 2 days (or 3 months in the freezer) Defrost thoroughly, before reheating. And when reheating soup be sure to do so properly, so it’s piping hot throughout.
Love Your Leftovers – What To Do With Leftover Carrot And Lentil Soup
You can store any leftovers cooled in an airtight container in the fridge for up to 2 days or 3 months in the freezer. Again, be sure to defrost before reheating, and reheat until piping hot throughout.
Leftover spiced lentil soup also makes a great sauce for a curry, so next day, you could throw some veggies in a pan, fry up with garlic, ginger, pinch of curry powder, then pour over the leftover soup, add a cup or dried basmati rice, a cup of water, and bring to the boil. Then simmer until the rice and vegetables are cooked through.
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Spiced Carrot And Lentil Soup
A delicious cheap and healthy winter soup, that's naturally vegan, filling and a proper bowl of comfort food!
Ingredients
- 400g carrots - scrubbed and sliced
- 1 onion - peeled and diced
- 2 cloves garlic - finely chopped
- 2 celery sticks - chopped
- 100g red lentils
- 1 veg stock cube (we used a stock pot)
- 600ml boiling water
- 2 tsp ground cumin
- 1/2 tsp chilli flakes
To Serve
- 4 tbsp plant based natural yogurt
Instructions
- Add a splash of olive oil to a saucepan over a medium heat. Tip in the onions, garlic and celery plus the ground cumin and chilli flakes and gently fry for 5 minutes.
- Tip in the red lentils, sliced carrots and stock pot. Season with salt and black pepper if using, although remember the stock pot does add salt.
- Top up the pan with the 600ml of boiling water. And give everything a good mix together.
- Bring the pan of soup to the boil, then cook with the lid on for 25 minutes.
- Once the soup is cooked, blend it to a smooth consistency.
- To serve add a tablespoon of plant based yogurt to the top of each bowl of soup, swirl it into the soup using the handle of the spoon. Then eat.
Notes
Cooks Note! Only use hot liquids in food processors that are designed for use with hot liquids. Otherwise, wait until the liquids have cooled before blending.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 94Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 322mgCarbohydrates: 18gFiber: 6gSugar: 7gProtein: 5g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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